ChefXi OfficialA soulful fusion of slow-smoked pork tenderloin rubbed with toasted guajillo chilies, served with a vibrant charred pineapple salsa.
Toast the guajillo chilies in a dry skillet over medium heat until fragrant, then grind into a fine powder using a mortar and pestle or spice grinder.
Don't burn the chilies or they will turn bitter; you just want them to release their oils.
In a small bowl, combine the ground guajillo, garlic powder, onion powder, smoked paprika, ground cumin, salt, and pepper. Rub the pork tenderloins with olive oil, then coat thoroughly with the spice blend.
Press the spices firmly into the meat to create a beautiful crust.
Prepare your smoker or grill for indirect cooking at 225°F (107°C) using hickory or pecan wood for a balanced smoke profile.
Place the pork on the smoker and cook until the internal temperature reaches 145°F (63°C).
Low and slow is the key to maintaining the pork's vibrant moisture.
While the pork smokes, grill the pineapple rings over direct high heat until charred and caramelized, about 3-4 minutes per side.
Dice the charred pineapple and toss with the red onion, jalapeño, cilantro, and lime juice. Season with a pinch of salt.
Remove the pork from the smoker and let it rest for 10 minutes before slicing into medallions. Serve topped with the charred pineapple salsa.
Cutting against the grain ensures every bite is tender.
The essence of this dish lies in the contrast between the deep, smoky char of the pork and the bright, acidic burst of the salsa. For the best flavor, let the pork rest for at least 10 minutes before slicing to ensure the juices redistribute. Respect the lineage of the smoke—it is as much an ingredient as the pork itself.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.