| 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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“Christian ARE better BECAUSE they are forgiven.”