Pork with Pineapple Salsa Recipe
Pork with Pineapple Salsa Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

4 ounce-weight: 259 calories, 6g fat (2g saturated fat), 84mg cholesterol, 255mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.


  1. 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.
  2. 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°
  3. 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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JoanieK53 User ID: 8355717 247047
Reviewed Apr. 13, 2016

"Very good. I've made this many times but not the salsa (SO FAR)."

ojc0806 User ID: 4482783 128004
Reviewed Oct. 8, 2009

"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!"

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