• 2 Ratings






  • In a large bowl, combine pineapple, mango, red onion, scallions, cilantro, jalapeño, canola oil and salt. Cover and refrigerate until serving.



  • Heat oven to 450°. Rub tenderloin with canola oil and season all sides with smoked paprika, salt and black pepper. Place in a roasting pan on a rack and roast at 450° for 20 minutes or until internal temperature reaches 145°. (Alternately, grill on an oiled grate over medium-high heat, turning several times, 14 to 18 minutes.) Tent with foil and allow to rest 10 minutes before slicing thinly.

  • Serve pork with salsa and, if desired, Citrus-Chili Sweet Potatoes (recipe above).

on the side

Citrus-Chili Sweet PotatoesBake 2 lbs sweet potatoes (about 3 large) at 450° for 45 minutes until fork-tender. Spoon flesh into a large bowl; add 1/4 cup orange juice, 1 tbsp brown sugar, 1/4 tsp each cinnamon and chili powder and 1/8 tsp salt. Mash to desired consistency.

Nutrition Facts

378 calories; 16 g total fat; 92 mg cholesterol; 512 mg sodium. 30 g carbohydrates; 31 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1