Pork Tenderloin with Pineapple Salsa

Name: Pork Tenderloin with Pineapple Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp brown sugar; 3 Tbsps Dijon mustard; 1 Tbsp minced fresh cilantro; 1 teaspoons minced fresh ginger root; 2 green onions, chopped; 1 small jalapeno pepper, seeded and chopped; 473 milliliters chopped fresh pineapple; 907 grams pork tenderloins; 79 milliliters chopped red bell pepper

If you have about 1 hour to spend in the kitchen, Pork Tenderloin with Pineapple Sals It works well as a main course. If you have bell pepper, dijon mustard, pork tenderloins, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. If you like this recipe, you might also like recipes such as Pork Tenderloin with Pineapple Salsa, Jerk Pork Tenderloin with Pineapple Salsa, and Jerk Pork Tenderloin With Pineapple Salsa.

Instructions

Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.

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Aluminum Foil

Roasting Pan

Oven

Place pork in roasting pan.

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Pork

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Roasting Pan

Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.

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Brown Sugar

Mustard

Ginger

Spread

Pork

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Bowl

Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes.

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Meat

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Kitchen Thermometer

Oven

Let stand 10 minutes before slicing.

Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl.

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Green Onions

Brown Sugar

Pineapple

Cilantro

Peppers

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Bowl

Serve with pork.

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Pork

Equipment

Ingredients

Servings:

1Tbsp

brown sugar 3Tbsps

Dijon mustard 1Tbsp

minced fresh cilantro 1teaspoons

minced fresh ginger root 2

green onions, chopped 1small

jalapeno pepper, seeded and chopped 473milliliters

chopped fresh pineapple 907grams

pork tenderloins 79milliliters

chopped red bell pepper

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are great choices for Pork Tenderloin. 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. One wine you could try is MacMurray Ranch Russian River Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 24 dollars.

MacMurray Ranch Russian River Pinot Noir

Our MacMurray Ranch 2012 Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.