Grilled Pork Medallions with Pineapple Salsa

• 1 pork tenderloin, sliced into medallions
• zest of 1 lime
• 2 limes, juiced
• 1 tablespoon of honey
• 3 green onions, chopped
• 1 jalapeno, seeded and chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon kosher salt
• 1/2 cup olive oil

The Pineapple Salsa

• 1/2 fresh pineapple, cored and chopped
• 1/2 red onion, chopped
• 1/2 English cucumber, chopped
• 1/2 red pepper, chopped
• 1 jalapeno, seeded and chopped
• Handful of fresh cilantro, chopped
• 1 lime juiced
• Salt and pepper to taste

Directions

Make the marinade for the pork by whisking together the zest and lime juice, honey, onions, jalapeno, garlic, salt and oil in a small bowl. Slice the pork tenderloin into medallions. Place the pork and the marinade together into a plastic bag with a zip closure and refrigerate for at least one hour.

Mix together the salsa ingredients. Taste and season with salt and pepper as needed. Refrigerate for at least one hour to allow the flavors to combine.

Preheat your grill. Place the pork medallions on skewers and grill until done, about 4-5 minutes per side. Serve with the pineapple salsa.