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The fresh salsa makes this dish perfect for a hot summer night or picnic. It's great the rest of the year, though, too. —Patricia Schmeling
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1/3 pound) equals 161 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 224 mg sodium, 17 g carbohydrate, 1 g fiber, 16 g protein.
Originally published as Pork Tenderloin with Pineapple Salsa in Test Kitchen Favorites 2004 , p115
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 21, 2013 by sruasonid
I love pork tenderloin and this recipe was a good one. Since we don't care for scallions, I. Used a little more than half a red onion diced finely for the salsa instead. Turned out great!
Reviewed on Mar. 11, 2010 by MichelleFenwick
This has become a family favorite! The porkloin is tender and moist, and very flavorful. You can adjust the heat by adding more or less cayenne pepper.The star of this show is the pineapple salsa. I make a double batch of the salsa and it's gone before dinner is over. Delicious!!!
This has become a family favorite! The porkloin is tender and moist, and very flavorful. You can adjust the heat by adding more or less cayenne pepper.
The star of this show is the pineapple salsa. I make a double batch of the salsa and it's gone before dinner is over. Delicious!!!
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