Sunday, January 24, 2010

Pork Tenderloin with Peach Salsa

In case you haven't figured it out, pork tenderloin is my family's favorite entree and I am always looking for new ways to prepare it. I found this recipe in one of my favorite cookbooks, An Occasion to Gather, Milwaukee Entertains, from the Junior League of Milwaukee. Great, fresh flavors and so easy to make, Pork Tenderloin with Pineapple Salsa, is a keeper! The original recipe called for fresh pineapple, but I used peaches. If you don't have fresh fruit, I think canned pineapple, peaches, or jarred mango will work as well.

Pork Tenderloin and peaches are currently on sale at Sunset Foods.


2 (1-pound) pork tenderloins
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1/2 teaspoon minced or grated fresh ginger root

Peach Salsa
2 cups chopped fresh peaches
1/3 cup chopped red bell pepper
1 small jalapeno pepper, seeded and minced
2 green onions, chopped
1 tablespoon fresh cilantro
1 tablespoon brown sugar

For the tenderloin, arrange the tenderloins on a rack on a broiler pan. Mix the brown sugar, Dijon mustard and ginger root in a bowl. Spread the brown sugar mixture evenly over the tenderloins. Roast at 450 degrees for 30-35 minutes or until meat thermometer registers 160 degrees. While pork is roasting, make salsa. Combine peaches, bell pepper, jalapeno chili, green onions, cilantro and brown sugar in a bowl and mix well.
After pork has finished roasting, let rest 5 minutes, then slice and serve with salsa.

**You can store whole pieces of ginger root in your freezer. When ready to use, let thaw a little so that you can cut off a smaller piece for grating, then peel and grate desired amount. Jarred ginger is also a great time saver, but will cost you. Fresh whole pieces of ginger root sell for a couple of dollars less than minced ginger in a jar.**

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