I cannot tell you how much I cringe when I see a recipe pop up that I made in New York. Something about the lackluster living situations with horrible lighting in the house plus pregnancy made me not even really attempt to get a good picture. [as seen above] I hope to make this very soon because it's one of my favorites and the picture DOES NOT do it any justice. Pineapple salsa is unbelievable and I love pairing pineapple with meats - it's such a surprise to have sweet and juicy pineapple with meats other than ham (Hawaiian pizza, anyone?), but it's definitely something I recommend trying!
What you need:
- 1 cup pineapple juice
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1 pork tenderloin
- 2 Tbsp. olive oil
- 2 cups fresh pineapple, diced
- 1/2 small red onion, diced
- 1 red bell pepper, seeded and diced
- 1/2 cup cilantro, chopped
- 1 jalapeno, seeded and diced
- Juice of 1 lime
- Salt, to taste
- Stir together pineapple juice, paprika, and salt. Pour into a ziploc bag.
- Place pork in ziploc bag and marinate for 30 minutes.
- Meanwhile, prepare salsa by stirring together all ingredients and salting to taste. Cover and refrigerate until ready to serve.
- Heat oil in a cast iron skillet.
- Add pork and brown on all sides.
- Then place skillet into the oven at 400*. Cook for about 20 minutes or so.
- Let rest for 7 minutes, then slice.
- Serve topped with chilled salsa!
Recipe slightly adapted from Nutmeg Nanny
facebook | twitter | pinterest | bloglovin | instagram