Marinated roasted garlic and black pepper pork tenderloin is grilled to perfection and served with a tangy pineapple cilantro mayonnaise for an easy and quick summertime meal!
This recipe was developed by me for Smithfield, who I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
You know you love to grill when -10 degrees or 110+ won’t stop you.
I’ve experienced both – the bitter cold of Minnesota and the scalding heat of Sacramento.
The latter being the current situation. And omg, was it HOT this past week. We normally cover our pool at night to keep the bugs out, but the water felt like a hot tub. We’d rather deal with the bugs!
But as mentioned, it didn’t stop me from grilling. I probably lost two pounds from standing out there sweating, too. Winning. Lol.
I’m back with another great recipe, thanks to Smithfield. Developing recipes for them is so easy because their product is simply fantastic. And because it’s pre-marinated, dinner becomes easy, quick, and hassle-free.
Smithfield has a wide variety of fresh cuts including roasts, loin filets, sirloins, chops, and tenderloins to suit several cooking styles and dishes. Slow marinated in delicious seasonings including Roasted Garlic & Cracked Black Pepper, Slow Roasted Golden Rotisserie, or Hardwood Smoked Bacon & Cracked Black Pepper. There’s something for everyone and they can easily be grilled, roasted, or sautéed.
You barely even need a sauce, since the marinade provides so much flavor on its own. But my kids love to dunk all.the.meats in mayonnaise. And I can’t blame them.
So, I flavored some mayo with crushed pineapple, cilantro, and lime juice. Sounds weird, right? But seriously delish and perfect for a summer meal out on the patio. Well, as long as it’s not 110 degrees outside.
- 1 red onion , cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely chopped fresh cilantro
- kosher salt
- black pepper
- 1 Smithfield Marinated Roasted Garlic & Cracked Black Pepper Tenderloin (about 1.25 pounds), cut into 1-inch cubes
- 1 cup mayonnaise
- 1 can (8 ounce) crushed pineapple, drained
- 3 teaspoons lime juice
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon kosher salt
- 3/4 teaspoon pepper
Place red onion in a small bowl; toss with the olive oil, cilantro, and a few grinds of salt and pepper to taste.
Skewer the marinated pork and onion onto metal skewers. Grill kabobs over medium-high direct heat for a total of 10 minutes, about 2-3 minutes on each side, until pork reaches an internal temperature of 145 degrees F.
In the meantime make the dipping sauce: in a medium bowl, combine the mayo, pineapple, lime juice, cilantro, salt, and pepper until smooth. Taste and adjust seasoning, if desired.
Divide skewers onto individual plates. Serve with the flavored mayo and some jasmine rice, if desired.
If you don’t like the onion charred, grill them separately from the pork for about 5 minutes total.