Pork Tenderloin with Pineapple Salsa

Pork Tenderloin with Pineapple Salsa

"The fresh salsa makes this dish perfect for a hot summer night or picnic. It's great the rest of the year, though, too. --Patricia Schmeling"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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 145 degrees F (63 degrees C). Let stand for 5-10 minutes before slicing.
  2. In a bowl, combine the salsa ingredients. Serve with pork.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Reviews

Read all reviews 57
  1. 76 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

My husband and I love this recipe. It's extremely easy and very tasty. I didn't include the jalapeno because I don't like them and it tasted great. I definitely recommend this one.

Most helpful critical review

Tasty, but nothing to rave over. I probably won't make it again. I liked the pork better without the salsa actually. Though i really liked the salsa, just preferred it on its own with a spoon!

Most helpful
Most positive
Least positive
Newest

My husband and I love this recipe. It's extremely easy and very tasty. I didn't include the jalapeno because I don't like them and it tasted great. I definitely recommend this one.

The salsa really makes this recipe. Even my hubbie, who typically likes his meat unaccompanied, thoroughly enjoyed it. The sauce made a nice glaze for the pork and flavorwise, was a great tie in...

Really liked the glaze and pork was good and tender, I just didn't like the salsa with it. Will make again but with pork chops using the mustard, ginger and brown sugar in the slow cooker. Thank...

This was very delicious and pretty on the plate with the yellow pineapple and red peppers. I just wish I would have followed the instructions on foil lining the baking pan first. Baked in a glas...

This could not have turned out better. What an incredible dish. Trying not to eat all the Pineapple Salsa before the meat was done was a feat in itself. The mustard/brown sugar and ginger mix...

Quick, Easy, Awesome! Sometimes I just use glaze on thee pork with no salsa. One of the best glazes ever!

I served this to a large party of 35 and everyone loved it. I have the pork and pineapple salsas before I found this recipe on here but the glaze on top tied it all together!

Excellent. I added just a touch of rice wine vinegar to the salsa though to counter the sweetness of the pineapple, red pepper and brown sugar.

Perfect recipe! I used finely chopped purple onion instead of the green onion and it was perfect!

Other stories that may interest you