Categories: Me, als

Ingredients

• 2 tbsp unsalted butter, melted
• 1 tbsp firmly packed light brown sugar
• 1 3/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 2 lb. pork tenderloin
• 2 cups chopped pineapple
• 1 cup chopped red onion, rinsed and drained
• 2 tbsp olive oil
• 2 limes, zested and juiced
• 1 small orange bell pepper, seeded and diced
• 1 jalapeno, seeded and minced
• 1 garlic clove, minced
• 1/4 cup chopped fresh basil
• Spring mix lettuce

Directions

1. In a small bowl, stir together melted butter, brown sugar, 1 1/2 tsp salt, and 1/2 tsp pepper. Spread mixture onto pork. Let stand at room temp for 15 minutes.

2. Preheat grill to medium heat.

3. Grill pork, covered, turning occasionally, until browned and cooked through, about 20 minutes. Let stand for 10 minutes before slicing.

4. In a medium bowl, stir together pineapple, onion, oil, lime zest and juice, bell pepper, jalapeno, garlic, basil, remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Cover and refrigerate for at least 15 minutes or overnight. Serve sliced pork over spring mix and top with pineapple mixture.

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