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Pork with Pineapple Salsa Recipe

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Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. —Nicole Pickett Oro Valley, Arizona

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Pork with Pineapple Salsa Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1 can (20 ounces) unsweetened pineapple tidbits
1 pork tenderloin (1-1/4 pounds)
3 tablespoons brown sugar, divided
2 tablespoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
1/3 cup finely chopped sweet red or green pepper
1/4 cup chopped green onions
1/8 teaspoon crushed red pepper flakes, optional

Directions

Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork.
Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a meat thermometer reads 160°
Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa. Yield: 4 servings.

Nutritional Analysis: One serving (4 ounces cooked pork with 1/4 cup salsa) equals 259 calories, 6 g fat (2 g saturated fat), 84 mg cholesterol, 255 mg sodium, 19 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

Originally published as Pork with Pineapple Salsa in Quick Cooking July/August 2003, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Pork with Pineapple Salsa (1)

Pork with Pineapple Salsa

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Reviewed on Oct. 08, 2009 by ojc0806

All I have to say is this was Amazing! I've tired it with both green and red peppers. The red look more appealing, but I perfer the taste with the green. Both ways are great!