Herbed Pork Tenderloin with Pineapple Salsa
Transfer 1 1/2 cups diced pineapple to a bowl.
1
Add 4 tablespoons each of chopped jalapeños & red onion, 8 halved grape tomatoes, & juice of 1/2 a lime; season with salt & pepper.
2
Blend 4 tablespoons olive oil, 4 garlic cloves, 2 shallots, 3 tablespoons chopped sage & rosemary, & 2 tablespoon white wine; add salt & pepper.
4
Blend until smooth.
5
Add the pork to a large baggie and add all of the marinade.
6
Refrigerate for 3-4 hours.
7
Remove tenderloins from the baggie and discard excess marinade. Sear in a pan heated with oil.
8
Brown on all sides.
9
Transfer to a preheated 400-degree oven. Roast until an instant-read thermometer reads 136-138 degrees. Let rest ten minutes before cutting.
10
Let rest for ten minutes before cutting.
11
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