Pan-Seared Pork with Pineapple-Kiwi Salsa

Pan-Seared Pork with Pineapple-Kiwi Salsa

If you have read some of our other blog and enewsletter recipe articles, you know that we like to combine fresh fruit in some unique dishes. Many times we choose savory dishes since these are often overlooked by people in favor or salads or desserts. For September our HarvestClub™ Exotica fruit is Baby Pineapple and Kiwi so we knew we wanted to find a dish that incorporated not one, but both of these ingredients.

This month Aaron, our eCommerce Manager, took up the mantle of Fruit Company Chef and chose a Pan-Seared Pork with Pineapple-Kiwi Salsa to cook. Although the recipe originally called for pork, we also cooked up some chicken and had a little impromptu tasting session at our headquarters in Hood River, Oregon.

This is a great recipe to use with leftover pork roast, pork chops or bbq chicken, but easily works just as well with fresh meat. Just make sure you adjust the recipe to allow the meat to cook thoroughly. We baked ours for a few minutes before searing them in the pan. The salsa is sweet and tangy with just the right amount of kick from the Jalapenos peppers.


  • 1 cup diced pineapple (fresh or canned in juice)
  • 1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 jalapeno, seeded and minced
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices
  • 1 tablespoon chili powder


1. In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.

2. Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.

Recipe courtesy of

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