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Pork Tenderloin with Pineapple Salsa Recipe

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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6 Servings
Prep: 15 min. Bake: 35 min. + standing

Ingredients

2 pork tenderloins (1 pound each)
3 tablespoons brown sugar
3 tablespoons Dijon mustard
3/4 teaspoon minced fresh gingerroot
SALSA:
2 cups chopped fresh pineapple
1/3 cup chopped sweet red pepper
1 small jalapeno pepper, seeded and chopped
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 tablespoon brown sugar

Directions

Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the brown sugar, mustard and ginger; spread over pork. Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°. Let stand for 5-10 minutes before slicing.
In a bowl, combine the salsa ingredients. Serve with pork. Yield: 6 servings.

Nutrition 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.

Pork Tenderloin with Pineapple Salsa published in Test Kitchen Favorites 2004 , p115