Ingredients

• 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

Instructions

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 160°F 18 to 20 minutes. Let pork rest 5 minutes before slicing. Spoon salsa over pork.