This is a yummy recipe that our entire family loves. It is also super easy and healthy!!!
2 tsp canola oil
2 pork tenderloins (about 3/4 lb each)
1 tsp black pepper
1/4 to 1/2 tsp ground red pepper (cayenne)
1/2 tsp salt
1 can (at least 8 oz) pineapple tidbits, reserve juice
4 med. green onions, sliced (about 1/4 cup)
1/4 cup chopped red bell pepper
2 T chopped fresh or 2 tsp dried mint leaves
1/2 tsp grated lime peel
2 tsp lime juice
1/4 tsp salt
1. Heat grill*. Rub 1 tsp oil onto each pork tenderloin; sprinkle with peppers and 1/2 tsp salt.
2. Carefully brush grill rack with oil. Place pork on grill over medium heat. Cover grill; cook 20 to 30 minutes, turning 3 times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160 degrees.
3. Meanwhile, in a medium bowl, mix salsa ingredients. Cut pork into 1/2 inch slices. Serve with salsa.
*If you prefer to not grill, you can broil. Prepare pork as directed in step 1; place on rack in broiler pan. Broil with tops 4-5 inches from heat using times in recipe as a guide, turning 4 to 5 times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160 degrees. Continue as directed in step 3
*We like to eat with steamed veggies and rice. I usually get a package of the chicken flavored rice (frozen) in the steamer bags and mix it with some plain white rice.
*I use the reserved pineapple juice in two ways:
add some to the salsa to make it juicier or store left over pork in a baggie with the juice (makes it more moist the next day when rewarmed)