Ingredients
2 pork tenderloins (1 pound each)3 tablespoons brown sugar3 tablespoons Dijon mustard3/4 teaspoon minced fresh gingerrootSALSA:2 cups chopped fresh pineapple1/3 cup chopped sweet red pepper1 small jalapeno pepper, seeded and chopped2 green onions, chopped1 tablespoon minced fresh cilantro1 tablespoon brown sugar
Preparation
Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the brown sugar, mustard and ginger; spread over pork. Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5-10 minutes before slicing.
In a large bowl, combine salsa ingredients. Serve with pork.
