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Ingredientes
- 1 x habanero or possibly scotch bonnet pepper, seeded, finely, minced
- 1 x pineapple, diced into 1/4 inch cubes
- 3/4 c. red onion, finely, diced
- 1 x yellow pepper, diced
- 6 bn green onion, thinly, sliced
- 1/2 c. minced cilantro
- 1/4 c. pineapple, juice
- 1 x salt and pepper
- 1/4 c. extra virgin olive oil Pork Tenderloin
- 2 x 3/4 pound each pork, tenderloin, silver skin removed
- 3 Tbsp. extra virgin olive oil
- 1/4 c. finely minced fresh rosemary
- 1/4 c. finely minced fresh thyme
- 1 x salt and pepper
- 4 x garlic, cloves, quartered
Direcciones
- Mix all ingredients for mojo into a non-reactive bowl. Cover and leave for 24 hrs. Adjust seasoning.
- Pork Tenderloin:Preheat oven to 500 degrees F.Mix extra virgin olive oil, herbs and salt and pepper together in a small bowl. Set aside.
- Poke holes into each tenderloin with a knife. Sprinkle inside holes with salt and pepper. Insert one quartered garlic piece into each hole. Squeeze skin with fingers to close holes.
- Rub herb mix onto tenderloins.
- Place in an oiled roasting pan. Bake for 6 min then lower heat to 450 degrees F. and bake 7 to 8 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 624g | |
| Recipe makes 4 servings | |
| Calories 636 | |
| Calories from Fat 224 | 35% |
| Total Fat 25.15g | 31% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 209mg | 70% |
| Sodium 236mg | 10% |
| Potassium 1737mg | 50% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 7.5g | 25% |
| Sugars 17.15g | 11% |
| Protein 70.5g | 113% |
