Lunch: Spice-Rubbed Pork Tenderloin with Pineapple and Spinach Salad

Recipe by Woman's Day Kitchen A simple homemade spice rub and a quick cook on the grill pack this easy recipe full of bold flavors.

This recipe includes fertility superfoods such as:

Spinach, Pineapple

Health and fertility benefits of Spice-Rubbed Pork Tenderloin with Pineapple and Spinach Salad

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

1 tbsp. brown sugar
1 tsp. chili powder
1/2 tsp. ground cumin
1 tbsp. olive oil
2 tsp. olive oil
kosher salt
Pepper
2 small pork tenderloins
1/2 small pineapple
1 medium red onion
2 c. baby spinach

Instructions

Heat grill to medium-high. In a small bowl, combine the brown sugar, chili powder, cumin, 2 teaspoons oil, and 1/2 teaspoon each salt and pepper. Rub the mixture all over the pork and grill, covered, turning occasionally, until the internal temperature reads 145 degrees F, 16 to 20 minutes. Transfer to a cutting board and let rest for at least 3 minutes before slicing.
Meanwhile, in a large bowl, toss together the pineapple and onion with the remaining tablespoon oil. Place on the grill with the pork and cook until the pineapple is lightly charred and the onions are tender, 3 to 4 minutes per side; transfer to a cutting board.
Cut the pineapple into big chunks, separate the onion rings, and return to the large bowl. Add the spinach, season with 1/4 teaspoon pepper, and gently toss until the spinach begins to wilt, about 2 minutes. Serve with the pork.

Add a review for Spice-Rubbed Pork Tenderloin with Pineapple and Spinach Salad