Grilled Pork Loin With Fire-Roasted Pineapple Salsa

• 1 tablespoon tomato paste
• 1 tablespoon mild or hot chili powder (or achiote paste)
• 1/2 cup orange juice
• 3 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1 pound pork tenderloin, trimmed
• 1 small golden pineapple (about 1 1/2 pounds), diced into 1-inch cubes
• 1/2 cup pineapple (or orange) juice
• 1 large red bell pepper, cored, seeded and thinly sliced
• 1/4 small red onion, finely chopped
• 1/4 cup chopped fresh basil
• Vegetable oil cooking spray

1. Mix tomato paste with chili powder. Combine with orange juice, lime juice and oil in a double resealable bag. Add tenderloin and marinate at least 3 hours. Heat a large pan over high heat to the smoking point, 3 to 4 minutes. Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan. Remove pineapple from heat. Combine in a bowl with pepper, onion and basil. Heat a grill or grill pan over high. Coat with cooking spray. Remove pork from marinade; place on grill. (Discard excess marinade.) Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160u0b0F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.

tomato paste, orange juice, lime juice, olive oil, pork tenderloin, golden pineapple, pineapple, red bell pepper, red onion, fresh basil, vegetable oil cooking spray

Taken from www.epicurious.com/recipes/food/views/grilled-pork-loin-with-fire-roasted-pineapple-salsa-241945 (may not work)