Pork Tenderloin With Pineapple Salsa

Pork Tenderloin With Pineapple Salsa

1/2 cup teriyaki marinade, divided

2 lbs. pork tenderloin

Pineapple Salsa

In large resealable plastic bag, combine 1/4 cup marinade and pork; seal bag. Marinate in refrigerator 30 minutes. Heat oven to 400 degrees. Remove pork from marinade; discard used marinade. Place pork in foil-lined oblong baking dish and roast in 400-degree oven 35-40 minutes, turning roast and basting with remaining marinade halfway through roasting. Slice pork and serve with Pineapple Salsa (recipe below) spooned over each serving.

Makes 8 servings.

Pineapple Salsa

2 cups fresh pineapple
1/2 cup red bell pepper

1/2 cup green bell pepper

1/2 cup red onion

3 Tbsp. fresh cilantro

1 Tbsp. seasoned rice vinegar

1/4 cup green onions

1/8 tsp. crushed red pepper flakes

Salt and pepper

In large nonaluminum bowl, combine coarsely chopped pineapple, diced bell peppers, finely chopped red onion, minced cilantro, vinegar, finely chopped green onions (scallions – white part and tender green part) and crushed red pepper flakes. Season with salt and freshly ground pepper. Refrigerate until ready to serve.

Makes about 3 cups.


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