Wednesday, July 27, 2016

Pork Tenderloin Fruit Salsa

     You know what they say, Pork is the other White Meat...well, mostly peeps in the Pork Industry say that... but I do agree, long as you are buying the right cut, and by right cut I mean a lean cut.  Which leads me to my fancy for Pork Tenderloin, did you know its only 110 calories for 4oz, zero carbs and 23g protein.  With macros like that, all Pork shaming should be closely re-evaluated.  Show a little love and give the much over looked Pork Tenderloin a whirl, take that back seat meat for a test drive right to your kitchen table.

Ingredients for Pork Tenderloin Fruit Salsa~
23.5oz drained Dole Pineapple Chunks (or use fresh if you are good at dicing Pineapple)
1 seeded Jalapeno, diced
1/4-1/2 cup diced Purple Onion, depending on taste
1-2 large ripe diced Peaches, depending on taste
Diced Red Bell Pepper, depending on taste (use a half or a whole)
3oz fresh Blackberries, sliced if preferred
Cilantro Leaves as desired depending on taste, I used a whole bunch
Juice of one Lime
Dash Garlic Powder
Dash Onion Powder
Pink Himalayan Salt to taste ( can sub with Regular or Lite Salt)
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Pork Tenderloin~purchase amount desired
Rosemary, dried or fresh, amount desired per taste
Dash Garlic Powder
Dash Onion Powder
Dash Salt
Dash Pepper

     Mix all ingredients in first set and store in fridge, preferably 1-2 day before use, allowing the flavors to marry and juices to form.  On the day of baking your Pork, drain the juice from the Salsa and put in zip lock bag with Pork and marinate for several hours, turning occasionally in fridge ( add a cup of the Salsa as well, if desired, but that's what I did).  When ready to bake, discard marinade and place Pork in Pam sprayed baking dish, season with Rosemary, Garlic, Onion, Salt and Pepper.  Bake according to package directions, should be about 35-40 minutes at 350 for 2-3 pound Tenderloin.  Remove and rest 5-10 minutes, slice and top with remaining Fruit Salsa as garnish.  Enjoy  :)

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