Recipe by Sydney Mike
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!
Top Review by Nif
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! :)
- 340.19 g pork tenderloin
- 44.37 ml dark brown sugar, packed, divided
- 29.58 ml honey dijon mustard
- 4.92 ml paprika
- 2.46 ml ground ginger
- 78.07 ml red bell pepper, diced small
- 29.58 ml green onions, sliced thin
- 236.59 ml fresh pineapple, sliced, diced small
- 59.14 ml pineapple juice, unsweetened
Directions See How It's Made
- 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.