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
- 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
- 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.
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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