Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa
Tender, flavorful pork, complemented by the heat and grilled ingredients of the salsa, creates an outstanding combination.
When preparing the tenderloin, remove the silver skin, which is the thin, shiny membrane that runs along the surface of the
meat. Leaving the silver skin on can cause the tenderloin to toughen and lose shape during grilling. Stretching the membrane
with one hand so it’s tight, use your other hand to slip the tip of the knife underneath the silvery skin. Slowly slice back
and forth, angling the sharp edge of the blade up, rather than down, through the meat. Continue this process until all the
silver skin is removed, then discard.
View Recipe: Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa