Fire-Roasted Pork Tenderloin with Habanero Infused Olive Oil and Pineapple Salsa

Tender pork, charred edges, sweet pineapple, crisp red onion, and cilantro come together in a vibrant skillet-and-grill style dinner with big flavor and a fresh finish. Habanero Pepper Infused Olive Oil brings smoky heat, peppery depth, and a lively kick that threads through the pork and bright salsa from the first bite to the last. It’s the kind of meal that fits a summer patio cookout, a weeknight dinner, or an easy entertaining menu when you want something memorable without making the evening complicated.

Garden Infuzions

Fire-Roasted Pork Tenderloin with Habanero Infused Olive Oil and Pineapple Salsa

Juicy pork tenderloin gets a fiery sear with Habanero Pepper Infused Olive Oil, then finishes with bright pineapple salsa for a lively dinner that feels bold, fresh, and deeply satisfying.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Caribbean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds pork tenderloin
• 3 tablespoons Habanero Pepper Infused Olive Oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 cup fresh pineapple finely diced
• 1/4 cup red onion finely diced
• 1 jalapeño seeded and finely diced
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 tablespoon plain rice vinegar
• 1/2 teaspoon kosher salt
• 1 tablespoon Habanero Pepper Infused Olive Oil for the salsa
• 2 tablespoons olive oil for the pan or grill

Equipment

• 1 grill or cast iron skillet For searing and finishing the pork
• 1 Mixing bowl For the pineapple salsa
• 1 Tongs For turning the tenderloin
• 1 Cutting board For slicing the rested pork
• 1 Chef’s knife For trimming and chopping
• 1 Instant-read thermometer For checking doneness

Method

 

Instructions

1. 1. Pat the pork tenderloin dry and set it on a cutting board.
2. 2. Rub the pork with 3 tablespoons Habanero Pepper Infused Olive Oil, then season all sides with kosher salt, black pepper, smoked paprika, and garlic powder.
3. 3. In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, honey, rice vinegar, 1/2 teaspoon kosher salt, and 1 tablespoon Habanero Pepper Infused Olive Oil. Stir gently and let the salsa stand while you cook the pork.
4. 4. Heat a grill or heavy skillet over medium-high heat and add the 2 tablespoons olive oil.
5. 5. Sear the pork on all sides until nicely browned, about 2 to 3 minutes per side.
6. 6. Move the pork to indirect heat or reduce the heat to medium, then cook until the center reaches 145°F, about 10 to 14 minutes more depending on thickness.
7. 7. Transfer the pork to a cutting board and rest for 5 to 10 minutes before slicing.
8. 8. Slice the pork into medallions, spoon pineapple salsa over the top, and serve right away.

Notes

For the best texture, keep the salsa slightly chunky so it contrasts with the tender pork. If the pineapple is very sweet, add a little more lime juice to keep the flavors bright and balanced. Leftover salsa also works nicely with grilled chicken or fish.

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Recipe Tips

Pat the pork dry before seasoning so it browns cleanly, and let it rest after roasting so the juices settle back into the meat. If your grill runs hot, move the tenderloin to indirect heat after the first sear to keep the outside from overbrowning.

Serving Suggestions

Slice the pork and spoon the pineapple salsa over the top, then serve with rice, grilled corn, roasted sweet potatoes, or a simple green salad. It also works well on a platter for entertaining, with extra salsa on the side.

Storage

Store leftover pork and salsa separately in airtight containers in the refrigerator for up to 3 days. Rewarm the pork gently in a covered skillet over low heat or serve it chilled over salad greens.

Variations

Swap the pineapple for mango, add diced avocado to the salsa, or use the same seasoning and oil on pork chops instead of tenderloin. For a milder plate, reduce the red pepper flakes and lean on extra lime juice for brightness.

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