Pork Tenderloin with Pineapple Salsa Recipe

5 2 2
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Pork Tenderloin with Pineapple Salsa Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

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

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 bowl, combine the 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.
Originally published as Pork Tenderloin with Pineapple Salsa in Test Kitchen Favorites 2004 2005, p115

Nutritional Facts

1/3 pound: 161 calories, 4g fat (1g saturated fat), 42mg cholesterol, 224mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 16g protein.

  • 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
  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 bowl, combine the 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.
Originally published as Pork Tenderloin with Pineapple Salsa in Test Kitchen Favorites 2004 2005, p115

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MY REVIEW
sruasonid User ID: 5732417 107005
Reviewed Jan. 21, 2013

"I love pork tenderloin and this recipe was a good one. Since we don't care for scallions, I. Used a little more than half a red onion diced finely for the salsa instead. Turned out great!"

MY REVIEW
MichelleFenwick User ID: 4193052 137948
Reviewed Mar. 11, 2010

"This has become a family favorite! The porkloin is tender and moist, and very flavorful. You can adjust the heat by adding more or less cayenne pepper.

The star of this show is the pineapple salsa. I make a double batch of the salsa and it's gone before dinner is over. Delicious!!!"

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