Pork
Pork with Pineapple Salsa
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.
Ingredients:
- 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
Directions:
- 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 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.