Pork with Pineapple Salsa

By rossboys

Ingredients

• 3 tbsp firmly packed lt brown sugar, divided
• 2 tbsp Dijon mustard
• 1 tsp paprika
• 1/2 tsp ground ginger
• 1 pork tenderloin (about 1-1/4 lbs), trimmed
• 1 cup diced fresh pineapple or 1 can (8-1/2 oz) unsweetened pineapple rings, diced
• 1/4 cup unsweetened pineapple juice
• 1/3 cup finely chopped red or green bell pepper
• 1/4 cup sliced green onion
• 1/8 tsp crushed hot red pepper flakes (optional)

Preparation

Step 1

Preheat oven to 450 deg. In a small bowl, combine 2 tbsp of brown sugar, mustard, paprika, and ginger. Mix well.

Tie the pork at intervals with kitchen twine. Place on the rack in broiler pan; spread evenly with half of brown sugar mixture. Roast for 15 min.

Spread pork with remaining brown sugar mixture; roast until an instant-read meat thermometer inserted in thickest part of meat registers 160 deg, about 20 min.

In a med bowl, combine the remaining brown sugar, pineapple, pineapple juice, bell pepper, green onion, and hot red pepper flakes.

Transfer pork to a serving platter; let stand for 5 min. Remove and discard kitchen twine. Slice and serve with the salsa.