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1
Preheat a grill to high.
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2
Rub the pork tenderloins all over with 3 tablespoons of the olive oil, then sprinkle evenly with the chipotle chili powder, 2 teaspoons of the salt, the pepper, and the oregano.
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3
Rub the tenderloins well with the garlic and drizzle the lime juice over all.
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4
Allow the tenderloins to sit, refrigerated, for 45 minutes before cooking.
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5
Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side.
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6
Remove from the grill and allow to cool to room temperature.
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7
Dice the pineapple slices (discard the tough core portions) and place in a medium non-reactive bowl.
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8
Add the red onion, remaining 2 tablespoons of lime juice, remaining 2 tablespoons of olive oil, remaining pinch of salt, jalapeno peppers, red bell pepper, and chopped cilantro and stir to combine.
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9
Set aside while you grill the pork.
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10
Place the tenderloins on the hottest part of the grill and cook, turning occasionally, until well browned on all sides, about 10 minutes.
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11
Reduce the grill temperature to low and continue to cook, turning occasionally, until a thermometer inserted into the center registers 145 degrees F. Remove the tenderloins from the grill and allow to sit, loosely covered, for 5 to 10 minutes before serving.
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12
Slice the tenderloins on the diagonal and serve with the grilled pineapple salsa and fresh cilantro sprigs.
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13
Drizzle with Cilantro Oil.
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14
Place herbs in a mini-chopper and blend.
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15
Slowly add oil to emulsify.
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16
Season with salt and pepper.
