Mexican-Spiced Pork Tenderloin
with Charred Pineapple Salsa & Mixed Greens Salad
- Milk
- Eggs
Mild-tasting pork loves a little something sweet, which we think pairs beautifully with spicy heat. Lucky you, tonight’s dinner has it all! Succulent pork tenderloin is seared with our Mexican Spice Blend, roasted to perfection, and topped with an amazing charred pineapple and jalapeño salsa. We pile on more fresh flavor with tender greens dressed in a creamy spice-kissed dressing. Cheers to perfect pairings!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Filet
1 unit
Red Onion
1 unit
Jalapeño
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
1 tablespoon
Mexican Spice Blend
2 ounce
Mixed Greens
4 ounce
Pineapple
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Drain pineapple over a small bowl, reserving liquid (you’ll use it later). Mince jalapeño, removing ribs and seeds for less heat. Zest and quarter lime. Halve and peel onion; thinly slice one half. Finely chop remaining until you have ½ tsp (1 tsp for 4).
• Heat a drizzle of oil in a large pan over high heat. Add pineapple and cook, stirring, until lightly charred and tender, 1-3 minutes. • Turn off heat. Transfer pineapple to a plate. Wipe out pan.
• Pat pork* dry with paper towels; season all over with half the Mexican Spice Blend (you’ll use the rest later), and a big pinch of salt and pepper. • Heat a drizzle of oil in same pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 3-5 minutes. • Place pork on a baking sheet. Roast on top rack until cooked through, 6-10 minutes. Transfer to a cutting board to rest.
• While pork roasts, in a medium bowl, combine charred pineapple, minced onion, ¼ tsp sugar (½ tsp for 4 servings), and as much jalapeño as you like (we used half). Season with salt and pepper to taste.
• In a second medium bowl, combine sour cream, mayonnaise, lime zest, reserved pineapple juice, remaining Mexican Spice Blend, 2 TBSP olive oil (4 TBSP for 4 servings), and juice from half the lime. • In a large bowl, toss together mixed greens, half the dressing, and as much sliced onion as you like. Season with salt and pepper.
• Thinly slice pork crosswise. • Divide salad and pork between plates. Top pork with charred pineapple salsa and remaining dressing. Serve with any remaining lime wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The charred pineapple salsa and Mexican spice blend on the pork were widely praised; the salad dressing divided opinions — some loved it, others found it bland or too watery. 🍍
- Ease of prep: The recipe is fairly quick to pull together, though the pork may need more oven time than stated — check for doneness and add up to 15–20 extra minutes if needed.
- Suggestions: Use only a portion of the pineapple juice when making the dressing, as adding all of it makes it very runny; start with half and adjust to your preferred consistency. Reduce the raw red onion — many found the full amount overpowering in both the salsa and the salad.
- Portions: The salad felt too small as the only side for several reviewers; adding more greens or a starch like rice or cornbread made the meal feel more complete.
- Salad: The salad was seen as a weak point on its own — adding cherry tomatoes, avocado, or extra vegetables helped round it out and made it more satisfying.
Reviews from our home cooks
While the dressing was tasty it was very runny and not the right consistency for dressing for a sauce. This needed more veggies for the salad and for the salsa. I added an orange pepper to the salsa just to give it a little more crunch and volume. Onions do not make a salad when added to lettuce.
This was awesome - I recommend wearing a glove while mincing the Jalapeno - delicious! The salad dressing and salsa were great!
The pork was good!! I loved the salsa! The salad just fell a little flat!
The amount of pork sent was too small for four people. The portions were very small. We each got about 1.5 oz of pork
The mixed greens were 95% spinach with a few pieces of Arugala. No lettuce
Needs more pineapple with flavor. Love protein with salad combo.
Far too much red onion (and I cut it down a lot). Would be great with about one slice of red onion.
Delicious. I know it's a low carb meal, but would have been even better with rice
Tasty! Quick. Enjoyed it. Minimal dishes. Loved it! Left room for dessert.
I liked that there was a salad option with this one!
