This is a somewhat tweaked version of a recipe I found in the 2007 Taste of Home The Busy Family Cookbook, & then it was reduced to serve 2 of us!
- 1 (3/4 lb) pork tenderloin
- 3 tablespoons dark brown sugar, packed, divided
- 2 tablespoons honey dijon mustard
- 1 teaspoon paprika
- 1⁄2 teaspoon ground ginger
- 1⁄3 cup red bell pepper, diced small
- 2 tablespoons green onions, sliced thin
- 1 cup fresh pineapple, sliced, diced small
- 1⁄4 cup pineapple juice, unsweetened
- Preheat oven to 450 degrees F, then put the pork tenderloin in a roasting pan.
- In a small bowl, combine 2 tablespoons of the brown sugar with the Dijon mustard, paprika & ginger, then spread HALF of this mixture over the pork tenderloin, before baking uncovered for 15 minutes.
- When the 15 minutes are up, spread the pork with the remaining brown sugar mixture & bake 15 to 20 minutes longer, or until a meat thermometer reads 145 degrees F, but if you're a traditionalist, you'll want the thermometer to read 160 degrees F!
- Meanwhile, for the salsa, in a small mixing bowl, combine the bell pepper & onion with the last tablespoon of brown sugar, along with the cup of diced pineapple & pineapple juice.
- When the pork comes out of the oven, let it stand briefly before slicing the meat & serving it with a generous portion of salsa.
This is just delicious! I liked the salsa the most but the pork was great too. We had this with rice so it could soak up the juice from the salsa. So good! I did cook the pork more than I usually do (oops!) but tenderloin is tender no matter how much you cook it so it really didn't matter. Made for 1, 2, 3 tag game. Thanks Syd! :)
WOW!!! Wonderful and tasty pork tenderloin recipe. The coating on the pork is delicious, but the pineapple salsa takes it over the top. I made this recipe exactly as written. I cooked it to an internal temperature of 152° (splitting the difference between the 145° and the traditional 160°). The pork was melt in your mouth tender, juicy and very flavorful. The salsa was the perfect complement to the meat. Definitely company worthy. I am looking forward to making this again and again. Thanks for another terrific recipe Sydney Mike. Made for Sept. 2011 Aus/NZ Swap.