Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa

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Appears in Cook's Illustrated May/June 2000, America's Test Kitchen TV

For a rich crust and tender, juicy meat, we explored the highs and lows of grilling.

SERVES 4 to 6

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WHY THIS RECIPE WORKS

To produce pork tenderloin with a rich crust and a tender, juicy interior, we used a half-grill fire and seared the roast on the hotter side of the grill. This allowed the exterior to develop flavorful browning before the interior was cooke...

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