Pork With Pineapple Salsa

An easy entree. Brown sugar, ground ginger, and Dijon mustard gives this tenderloin a savory flavor.

• Ready In: 40 mins
• Serves: 4
• Yields: 1 tenderloin

Ingredients

• 1 (20 ounce) can  unsweetened pineapple tidbits
• 1 (1 -1 1/4lb)  pork tenderloin
• 4  tablespoons brown sugar, divided
• 3  tablespoons Dijon mustard
• 1  teaspoon paprika
• 1  teaspoon ground ginger
• 1⁄4 cup  finely chopped  sweet red peppers or 1⁄4 cup green pepper
• 1⁄3 cup  chopped green onion
• 1⁄4 teaspoon crushed red pepper flakes

Directions

1. Preheat oven to 450°F.
2. Drain pineapple, reserving 1/4 cup of juice.
3. Set aside 1 cup of pineapple, save remaining pineapple for another use.
4. Place tenderloin on rack in shallow roasting pan.
5. Combine 2 tablespoons brown sugar, mustard, paprika, and ginger.
6. Spread half of this over pork.
7. Bake uncovered at 450°F for 15 minutes.
8. Spread with remaining brown sugar mixture after cooking for 15 minutes.
9. Bake 15-20 minutes longer, or if you have a meat thermometer, until it reads 160 degrees.
10. For the salsa, in a small bowl, combine red pepper, onion, and pepper flakes, and brown sugar., and the 1/4 cup pineapple juice., you may use the rest for another time.
11. Let pork stand for 5 minutes before slicing.