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Ingredientes
- 3 Tbsp. firmly packed light brown sugar divided
- 2 Tbsp. Dijon mustard
- 1 tsp paprika
- 1/2 tsp grnd ginger
- 1 x pork tenderloin trimmed
- 1 c. diced fresh pineapple or possibly 1 can (8 1/2 ounce) unsweetened
- Â Â pineapple rings
- Â Â diced
- 1/4 c. unsweetened pineapple juice
- 1/3 c. finely minced red or possibly green bell peppers
- 1/4 c. sliced green onion
- 1/8 tsp crushed warm red pepper flakes
Direcciones
- 1.. Preheat oven to 450F. In a small bowl, combine 2 Tbsp of brown sugar, mustard, paprika, and ginger. Mix well.
- 2.. Tie the pork at intervals with kitchen twine. Place on the rack in broiler pan; spread proportionately with half of brown sugar mix. Roast for 15 min.
- 3.. Spread pork with remaining brown sugar mix; roast till an instant read meat thermometer inserted in thickest part of meat registers 160F., about 20 min.
- 4.. In a medium bowl, combine the remaining brown sugar, pineapple, pineapple juice, bell pepper, green onion and red pepper flakes.
- 5.. Transfer pork to a serving platter; let stand for 5 min. Remove and throw away kitchen twine. Slice and serve with the salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 91 | |
| Calories from Fat 10 | 11% |
| Total Fat 1.15g | 1% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 25mg | 8% |
| Sodium 81mg | 3% |
| Potassium 230mg | 7% |
| Total Carbs 11.73g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.97g | 7% |
| Protein 8.71g | 14% |
