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
- 2 pork tenderloins (1 pound each)
- 3 tablespoons brown sugar
- 3 tablespoons Dijon mustard
- 3/4 teaspoon minced fresh gingerroot
- 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
- 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 large bowl, combine salsa ingredients. Serve with pork. Yield: 6 servings.
Originally published as Pork Tenderloin with Pineapple Salsa in Test Kitchen Favorites 2004 2005, 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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