Print Options

Back to Pork with Pineapple Salsa >

Include these items:

Select reviews >

Taste of Home Logo

Pork with Pineapple Salsa

Pork with Pineapple Salsa
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
4 ServingsPrep: 10 min. Bake: 30 min.

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.
Nutrition Facts: One serving (4 ounces cooked pork with 1/4 cup salsa) equals 259 calories,
© Taste of Home 2013

2 of 2

Pork with Pineapple Salsa (continued)

Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013