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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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing YIELD:6 servings

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

  • 1. 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.
  • 2. In a large bowl, combine salsa ingredients. Serve with pork. Yield: 6 servings.
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.

Wine Pairings

Light-Bodied White Wine

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