This dish is ideal for a hot summer night or picnic thanks to the fresh salsa.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (1 pound) pork tenderloins
- 3 tablespoons brown sugar
- 3 tablespoons Dijon mustard
- ¾ teaspoon minced fresh ginger root
- 2 cups chopped fresh pineapple
- ⅓ cup chopped red bell pepper
- 1 small jalapeno pepper, seeded and chopped
- 2 green onions, chopped
- 1 tablespoon minced fresh cilantro
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
- Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
- Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
- Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 243 mg |
| Sugars | 15 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Needed a recipe with pork and pineapple. These ingredients worked perfectly, though since I had ‘fast fry pork loin chops’ I used the air fryer instead of the oven cutting cook time in half … oh and the heat setting only needed 355F. I did add lime juice to the salsa. Will definitely try with tenderloin as per original recipe
I actually only made the salsa as I served it with Jerk Pork instead. For the salsa I added about a tablespoon of fresh lime juice and it was delicious.
I have made this several times over the last few years. I like to brown the meat first with salt and pepper in olive oil. I also baste the meat a few times while it is roasting. I heat the salsa in a fry pan with a couple of table spoons of soya sauce and I double the sweet pepper. I don’t cook it I just warm it up and then I serve slices of the tenderloin over rice with the salsa on top!
This was a big hit. The pork was perfectly cooked… juicy and delicious. This is a super easy pineapple salsa recipe. I removed seeds and membrane and the salsa had the perfect amount of heat. Definitely a keeper!
OK but nothing special
Tried it and loved it. Contrary to another reviewer, I kept the cilantro but added more ginger and garlic. Lovely dish.
Made this for a dinner party and it was a big hit! My only serving suggestion is let the salsa warm up to room temp before serving, otherwise the cold salsa sucks the warmth right out of the pork. This one makes the permanent master list at my house!
I made this as is no changes. My husband and myself love this recipe! The pineapple salsa, in my opinion, sets this over the top. We have used the salsa for other recipes as well. We make this once a month and never tire of it!
Probably one of my favorite pork loin recipes. Easy to make and not very messy. You might think two pounds is a lot but it cooks down a bit and it tastes so good that your family will pick it clean.
I loved the pineapple salsa, however, in the future I will leave out the cilantro.
roast is pretty good. Salsa= not so much
This was ok, but, unfortuneately, not one of our favorites. While there were a lot of different flavors going on, I felt that it was still lacking…something. I can’t put my finger on it exactly, but maybe salt, pepper and garlic in both the salsa and pork glaze would’ve been nice. I was still glad to try something new, but it just didn’t hit the mark w/ my family. Thanks for sharing. 🙂