Pork Tenderloin with Pineapple Salsa

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!

(Print)
What you need:

• 1 cup pineapple juice
• 1 tsp. smoked paprika
• 1/2 tsp. salt
• 1 pork tenderloin
• 2 Tbsp. olive oil

For the salsa:

• 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

Directions:

1. Stir together pineapple juice, paprika, and salt. Pour into a ziploc bag.
2. Place pork in ziploc bag and marinate for 30 minutes.
3. Meanwhile, prepare salsa by stirring together all ingredients and salting to taste. Cover and refrigerate until ready to serve.
4. Heat oil in a cast iron skillet.
5. Add pork and brown on all sides.
6. Then place skillet into the oven at 400*. Cook for about 20 minutes or so.
7. Let rest for 7 minutes, then slice.
8. Serve topped with chilled salsa!

Recipe slightly adapted from Nutmeg Nanny

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