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

　　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.

Nutrition Per Serving

　　10.2 g fat (2.7 g saturated)

　　33.8 g carbs

　　4.2 g fiber

　　26.8 g protein

　　[See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts-C00024Grilledqq0Porkqq0Loinqq0withqq0Fireqq0Roatedqq0Pineappleqq0Salsa-00P90eL-0Po10Yh-03E203R-00o20Vp-0Po10WZ-01c30hN-00o20Xc-01c202t-01c308D-00J20VL-01c50ki.html?mbid=HDEPI) ›

　　#### Nutritional analysis provided by Bon Appétit