Pork Tenderloin With Pineapple Salsa
1/2 cup teriyaki marinade, divided
2 lbs. pork tenderloin
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.
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.