Caribbean Pork Tenderloin With Roasted Corn Salsa Recipe

ingredients

1 cup frozen whole-kernel corn
2 pork tenderloins (.75 pound each)
1 can (8 ounce size) crushed pineapple in juice, drained, reserving juice
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup chopped cucumber
1/2 cup chopped red bell pepper
2 green onions, chopped
2 tablespoons minced fresh cilantro
2 drops hot pepper sauce (or to taste)

directions

Preheat oven to 425 degrees F. Spray a baking sheet with nonstick vegetable cooking spray.

Spread corn in a single layer on baking sheet and spray lightly with nonstick vegetable cooking spray. Bake 15 to 20 minutes or until corn is golden.

Place pork tenderloins on rack of roasting pan. Measure out 2 tablespoons of pineapple juice and reserve it for salsa; combine remaining juice and olive oil. Brush part of juice-oil mixture over pork.

Combine garlic powder, nutmeg, pepper and salt and sprinkle over meat. Roast, uncovered, 30 to 35 minutes. Brush with remaining juice and oil mixture midway through roasting time.

Stir together roasted corn, crushed pineapple, 2 tablespoons reserved juice, cucumber, red pepper, green onions, cilantro and hot pepper sauce. Slice meat and serve with roasted corn salsa.

nutrition data

Nutritional data has not been calculated yet.