Frank's Recipes! Pork Tenderloin with Pineapple Salsa

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Pork Tenderloin with Pineapple Salsa

1 1/4 lb. boneless pork tenderloin
2 tablespoon olive oil
1 tsp. dried thyme leaves; crumbled
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 8oz. can crushed pineapple; drained
1/4 cup red onion; finely chopped
1 small red tomato; finely chopped
1 small jalapeno pepper; seeded, finely chopped
1/4 cup cilantro; chopped
3/4 tsp. ground cumin

Preheat the broiler. Trim and discard any excess fat from pork. To butterfly the tenderloin, with a sharp knife placed along one long side of the eat, cut it horizontally almost to the opposite side. Open the meat like a book and press flat. Place the pork on the rack over a broiler pan. In a small bowl, combine the oil, thyme, salt and cayenne pepper. Brush both sides of the pork with the mixture. Broil the pork 4 inches from heat for 5 minutes. Turn the meat over and continue broiling until it is just cooked but still moist, about 3 more minutes.

Meanwhile in small bowl, combine pineapple, onion, tomato, jalapeno, cilantro and cumin. Transfer the pork to a carving board and let stand for several minutes. Slice the pork across the grain. Place the pork slices on a warm serving platter, serve with the pineapple salsa on the side.