GRILLED PORK TENDERLOIN AND SWEET POTATOES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper.
- Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture.
- Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.
- Photograh by Ryan Dausch
Nutrition Facts : Calories 390, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 652 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 36 grams, Sugar 15 grams
PORK WITH PINEAPPLE SALSA
Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
GRILLED PORK WITH SPICY PINEAPPLE SALSA
Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings (2 cups salsa).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.
Nutrition Facts : Calories 220 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 318mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK WITH PINEAPPLE BBQ SALSA AND SWEET POTATOES
Steps:
- Heat oven to 500. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil. Place pork on 1 baking sheet, sweet potatoes on the other. Mix 3 Tbs BBQ Sauce with 1 Tbs cilantro; brush on pork. Drizzle potatoes with oil; sprinkle with chili powder. Toss to coat; spread evenly. Roast 10 minutes. Remove pans from oven. Gently toss potatoes and turn pork. Return to oven and roast potatoes 8 minutes or until tender; pork 15 minutes or until done as desired. Remove pork to cutting board; let rest while combining pineapple, onion and remaining cilantro and BBQ sauce. Slice pork; top with pineapple salsa. Serve with potatoes.
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