Ingredients
1 jar (16 ounces) chunky salsa1 can (8 ounces) unsweetened crushed pineapple1/2 cup port wine or grape juice1/4 cup packed brown sugar1/4 cup lime juice1/4 cup thawed orange juice concentrate2 tablespoons Worcestershire sauce1 teaspoon garlic powder1/4 teaspoon cayenne pepperPORK:1 teaspoon ground cumin1/2 teaspoon pepper1/4 teaspoon cayenne pepper2 pork tenderloins (1 pound each)Lime wedges
Preparation
In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally.
Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally.
Let stand 5 minutes before slicing. Serve with salsa and lime wedges.
