s grilled pork tenderloin with pineapple salsa is a longtime favorite here on the blog—and for good reason. Pork tenderloin is naturally lean and cooks quickly, making it perfect for busy weeknights. It’s light (2 Points), satisfying, and packed with flavor!
The real star of this dish is the fresh pineapple salsa, which adds a juicy, tangy kick that transforms simple grilled meat into a tropical delight. Serve it sliced and stuffed with that vibrant pineapple-red pepper mix. Check out our collection of Weight Watchers dinner recipes for more delicious, low-point ideas.
Recipe Overview
Serving Size: 1/2 tenderloin with salsa
Number of Servings: 4
Time to Cook: 25
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Pork Tenderloin with Pineapple Salsa
- 2 pork tenderloins (about 1 ½ lbs total), trimmed
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon oil (5 ml)
- 1 cup pineapple juice (240 ml)
For the Pineapple Salsa:
- 1 cup diced fresh pineapple (165 g)
- ½ cup finely chopped red onion (80 g)
- ½ cup diced red bell pepper (75 g)
- 2 tablespoons fresh lime juice (30 ml)
- 1 teaspoon olive oil (5 ml)
- Fresh cilantro leaves, for garnish
Instructions for making Pork Tenderloin with Pineapple Salsa
- Place the pork tenderloins in a resealable plastic bag or a shallow dish and pour the pineapple juice over them. Seal or cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
- When you’re ready to cook, remove the pork from the marinade and pat it dry thoroughly with paper towels. Discard the used marinade. Season the tenderloins generously on all sides with salt and black pepper, then rub them with the teaspoon of oil.
- Preheat a grill pan or outdoor grill over high heat until very hot. Place the tenderloins on the grill and let them sear undisturbed for 4–5 minutes on one side. Once they develop a nice crust, turn them to brown all sides evenly. If your tenderloins are thicker or heavier than average, you can reduce the heat to medium, add ¼ cup of water (60 ml), and cover the grill or pan to ensure the inside cooks through without burning the outside. The total cooking time should be about 20–25 minutes, depending on the thickness. Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
- While the pork is cooking, make the pineapple salsa. In a bowl, combine the diced pineapple, red onion, red bell pepper, lime juice, and olive oil. Stir gently until well mixed. Taste and add a pinch of salt if needed. Garnish with fresh cilantro just before serving.
- Once the pork is done cooking, remove it from the grill and let it rest on a cutting board for at least 5 minutes. After resting, slice each tenderloin lengthwise (like a hot dog bun) and spoon the pineapple salsa into the center, or slice into medallions and top each piece with salsa.
- Serve immediately, paired with a fresh salad or side of your choice.
Tips and Tricks Section for making Pork Tenderloin with Pineapple Salsa
Even though we’re talking about a pork tenderloin—a somewhat more special cut of meat—it needs the same care as any ordinary steak. What do I mean?
- Marinating it for a couple of hours does wonders. In fact, if you can leave the pork tenderloin in pineapple juice overnight, even better.
- After marinating and before placing it on the grill, it’s essential to drain it well—we want it nicely seared, not boiled.
- Make sure the grill is extremely hot before placing the pork tenderloin on it. It should sizzle.
- Cook it on all sides, turning it as needed. But if your cut weighs more than two pounds, it’s better to add ¼ cup of water and cover it to ensure it’s cooked through.
- Finally, add the salsa after slicing and letting the meat rest for at least 5 minutes. This will help the veggie pieces stay firm.
Related Recipes
Pork Tenderloin with Pineapple Salsa
A fresh and delicious low-point pork dinner recipe.
Ingredients
- 2 pork tenderloins, about 1 ½ lbs total, trimmed
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon oil, 5 ml
- 1 cup pineapple juice, 240 ml
For the Pineapple Salsa:
- 1 cup diced fresh pineapple, 165 g
- ½ cup finely chopped red onion, 80 g
- ½ cup diced red bell pepper, 75 g
- 2 tablespoons fresh lime juice, 30 ml
- 1 teaspoon olive oil, 5 ml
- Fresh cilantro leaves, for garnish
Instructions
- Place the pork tenderloins in a resealable plastic bag or a shallow dish and pour the pineapple juice over them. Seal or cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
- When you’re ready to cook, remove the pork from the marinade and pat it dry thoroughly with paper towels. Discard the used marinade. Season the tenderloins generously on all sides with salt and black pepper, then rub them with the teaspoon of oil.
- Preheat a grill pan or outdoor grill over high heat until very hot. Place the tenderloins on the grill and let them sear undisturbed for 4–5 minutes on one side. Once they develop a nice crust, turn them to brown all sides evenly. If your tenderloins are thicker or heavier than average, you can reduce the heat to medium, add ¼ cup of water (60 ml), and cover the grill or pan to ensure the inside cooks through without burning the outside. The total cooking time should be about 20–25 minutes, depending on the thickness. Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
- While the pork is cooking, make the pineapple salsa. In a bowl, combine the diced pineapple, red onion, red bell pepper, lime juice, and olive oil. Stir gently until well mixed. Taste and add a pinch of salt if needed. Garnish with fresh cilantro just before serving.
- Once the pork is done cooking, remove it from the grill and let it rest on a cutting board for at least 5 minutes. After resting, slice each tenderloin lengthwise (like a hot dog bun) and spoon the pineapple salsa into the center, or slice into medallions and top each piece with salsa.
- Serve immediately, paired with a fresh salad or side of your choice.
Notes
Just 2 Points per serving.
Nutrition
Serving: 328gCalories: 272kcalCarbohydrates: 16gProtein: 37gFat: 6gSaturated Fat: 1.4gCholesterol: 114mgSodium: 1266mgPotassium: 869mgFiber: 1.1gSugar: 12gCalcium: 20mgIron: 2.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks delicious! I don’t have a grill. Can I do this in the oven? How long do you think it would take?
I think you can do it in the oven, I’d try 30 minutes at 350F and go from there, you can always google cooking times
What is the recipe for the potato that’s in the picture? Thanks
No recipe, it was just sliced and cooked, like a hasselback potato