1 (1 pound) pork tenderloins
1 tablespoon and 1-1/2 teaspoons brown sugar
1 tablespoon and 1-1/2 teaspoons Dijon mustard
1/4 teaspoon minced fresh ginger root
SALSA-
1 cup chopped fresh pineapple
2 tablespoons and 2 teaspoons chopped sweet red
pepper
1/2 small jalapeno pepper, seeded and chopped
1 green onions, chopped
1-1/2 teaspoons minced fresh cilantro
1-1/2 teaspoons brown sugar
|
Place pork on a greased rack in a foil-lined
shallow roasting pan. Combine the brown sugar,
mustard and ginger; spread over pork. Bake,
uncovered, at 425 degrees F for 35-40 minutes or
until a meat thermometer reads 160 degrees F. Let
stand for 5-10 minutes before slicing.
In a bowl, combine the salsa ingredients. Serve
with pork.
|