Pork Tenderloin with Pineapple Salsa |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 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.
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