Pork with Pineapple Salsa

By cindygwest

Ingredients

• 1 can (20 ounces) unsweetened pineapple tidbits
• 1 pork tenderloin (1-1/4 pounds)
• 3 tablespoons brown sugar, divided
• 2 tablespoons Dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/3 cup finely chopped sweet red or green pepper
• 1/4 cup chopped green onions
• 1/8 teaspoon crushed red pepper flakes, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork.
Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a meat thermometer reads 160°
Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa. Yield: 4 servings.