| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Firmly packed light brown sugar; divided |
| 2 | tb | Dijon style mustard |
| 1 | ts | Paprika |
| 1/2 | ts | Ground ginger |
| 1 | Pork tenderloin; trimmed | |
| 1 | c | Diced fresh pineapple or 1 can; (8 1/2 oz) unsweetened pineapple rings, diced |
| 1/4 | c | Unsweetened pineapple juice |
| 1/3 | c | Finely chopped red or green bell peppers |
| 1/4 | c | Sliced green onion |
| 1/8 | ts | Crushed hot red pepper flakes |
INSTRUCTIONS
Source: Healthy Meals in Minutes 1.. Preheat oven to 450°F. 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 evenly with half of brown sugar mixture. Roast for 15 minutes. 3.. Spread pork with remaining brown sugar mixture; roast until an instant read meat thermometer inserted in thickest part of meat registers 160°F., about 20 minutes. 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 minutes. Remove and discard kitchen twine. Slice and serve with the salsa. Serves: 6 Calories: 171 (21% from fat) Carbohydrates: 13g Protein: 20g Sodium: 194mg Fat: 4g Cholesterol: 56mg Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Mar 7, 1998
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