(courtesy of Cary Groth, director of sports management programs, University of Nevada, Reno. Serves 4 to 5)
1 pork tenderloin (usually about 1 pound or more)
6 ounces pineapple juice
2 tablespoons soy sauce
1 tablespoon lime juice
2 tablespoons olive oil
1 tablespoon Tajín seasoning
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon honey
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
Combine all ingredients except pork to make marinade, then marinate pork tenderloin overnight.
Before cooking, bring tenderloin to room temperature. Place a salt block on the grill and heat it to 500 degrees F for 15 to 20 minutes. This will ensure that the salt block is properly hot. Cook tenderloin on each side for a total of 10 to 12 minutes, or until done.
