Pork Tenderloin with Pineapple Salsa
1st Gen Author: Char Lybbert
- 2 1 pound pork tenderloins
- 3 tbsp brown sugar
- 3 tbsp Dijon mustard
- ¾ tsp fresh ginger root minced
Salsa:
- 2 cup fresh pineapple chopped
- ⅓ cup sweet red pepper chopped
- 1 jalapeno seeded and chopped
- 2 green onions chopped
- 1 tbsp fresh cilantro minced
- 1 tbsp brown sugar
Place pork on a greased rack in a foil-lined shallow roasting pan.
Combine the brown sugar, mustard and ginger; spread over pork.
Bake, uncovered, at 425 degrees F for 35-40 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5-10 minutes before slicing.
In a bowl, combine the salsa ingredients. Serve with prepared pork.
