Pork Tenderloin with Pineapple Salsa

Name: Pork Tenderloin with Pineapple Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp brown sugar; 3 Tbsps Dijon mustard; 1 Tbsp minced fresh cilantro; 1 teaspoons minced fresh gingerroot; 2 green onions, chopped; 1 small jalapeno pepper, seeded and chopped; 473 milliliters chopped fresh pineapple; 907 grams pork tenderloins each); 79 milliliters chopped sweet red pepper

Pork Tenderloin with Pineapple Salsa might be just the Mexican recipe you are searching for. One serving contains 226 calories, 32g of protein, and 6g of fat. For $1.52 per serving, you get a main course that serves 6. It is a good option if you're following a gluten free and dairy free diet. A mixture of pineapple, dijon mustard, pork tenderloins, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the pineapple you could follow this main course with the Pineapple Cupcakes as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Place pork on a greased rack in a foil-lined shallow roasting pan.

Ingredients you will need

Pork

Equipment you will use

Roasting Pan

Aluminum Foil

Combine the brown sugar, mustard and ginger; spread over pork.

Ingredients you will need

Brown Sugar

Mustard

Ginger

Spread

Pork

Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°.

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Meat

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Kitchen Thermometer

Oven

Let stand for 5-10 minutes before slicing.

In a large bowl, combine salsa ingredients.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Serve with pork.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

1Tbsp

brown sugar 3Tbsps

Dijon mustard 1Tbsp

minced fresh cilantro 1teaspoons

minced fresh gingerroot 2

green onions, chopped 1small

jalapeno pepper, seeded and chopped 473milliliters

chopped fresh pineapple 907grams

pork tenderloins each)79milliliters

chopped sweet red pepper

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Vinan Alicia Las Compuertas Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Vina Alicia Las Compuertas Malbec

Intense red with purple highlights. An amazing combination between intensity and precision. Reveals a ripe fruit and sweet character of blackberry, plum and red fruit marmalade. It rounds off with elegant notes of pepper, bay and cinnamon. Intense black fruit, great amplitude and marked sucrosity. Stands out for its fine ripe and silky tannins and delivers an elegant and complex mouthfeel. Ageing will enhance the wine ´s complexity.Ideal to pair with fatty meat, game meat, spicy, slow cooked or grilled dishes.