Pork with Pineapple Salsa

450o 30 minutes


3 Tbsp brown sugar, divided

2 Tbsp Dijon mustard

1 tsp paprika

½ tsp ground ginger

1 pork tenderloin (about 1-1/4 lb), trimmed

1 cup fresh pineapple, diced OR 1 can (8oz) unsweet rings, diced

¼ cup unsweetened pineapple juice

1/3 cup red or green bell pepper, finely chopped

¼ cup green onions, sliced

1/8 tsp crushed hot red pepper flakes (optional)


Preheat oven to 450o 

In a small bowl, combine 2 Tbsp brown sugar, mustard, paprika and ginger.  Mix well

Tie the pork at intervals with kitchen twine.  Place on the rack in broiler pan; spread evenly with half of brown sugar mixture 

Roast for 15 minutes

Spread pork with remaining brown sugar mixture; roast until a thermometer inserted in thickest part of meat registers 160o (about 20 minutes)

In a medium bowl, combine remaining brown sugar, pineapple, pineapple juice, bell pepper, green onion, and hot red pepper flakes.

Transfer pork to a serving platter; let stand for 5 minutes

Remove and discard kitchen twine

Slice and serve with salsa


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