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    Pork w/Pineapple Salsa -- e-w


    Source of Recipe


    Quick Cooking – N. Pickett; Oro Valley, AZ
    Pork w/Pineapple Salsa -- e-w
    Serves: 4

    1 20-oz. can unsweetened pineapple tidbits
    1 pork tenderloin (1-1/4 lbs.)
    3 T. brown sugar, ‘divided’
    2 T. Dijon mustard
    1 tsp. paprika
    1/2 tsp. ground ginger

    1/3 c. finely chopped sweet red or green pepper
    1/4 c. chopped green onion
    Optional: 1/8 tsp. crushed red pepper flakes

    Drain pineapple, reserving 1/4 c. juice. Set aside 1 c. of pineapple (save remaining pineapple for another use. Place pork on a rack in a shallow roasting pan.

    Combine 2 T. of brown sugar and the next 3 ingredients. Spread half over pork. Bake, uncovered at 450º for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a meat thermometer reads 160º.

    Meanwhile, for Salsa, combine the red pepper and pepper flakes, if desired, remaining brown sugar and reserved pineapple and juice in a bowl. Let pork stand for 5 minutes before slicing. Serve with salsa.

    One serving (4-oz. cooked pork w/1/4-cup salsa) equals: 259 calories…6 gm fat (2 gm saturated)…84 mg cholesterol…255 mg sodium…19 gm carbohydrate…1 gm fiber…31 gm protein +++EXC: 4 lean meat…1 fruit +++WWP: 5
 

 

 

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