Pork Tenderloin with Pineapple & Tomato Sauce

by Susan on June 29, 2012

The Guy Fieri watermelon pork taco recipe I tried out the other week was so delicious I decide to try to create my own dish ┬ácombining pork with sweet and savory flavors. I knew I couldn’t go too spicy, and opted for pineapple in lieu of watermelon just to try something different.

sangria optional, but mighty tasty…

Pork tenderloin is quite affordable and kid-friendly. My mom cooked it often while I was growing up, but for some reason I always seem to forget to cook with it! It’s nice to be able to cook with a meat that cook quickly, is lean and doesn’t require messing with bones. I didn’t use fresh pineapple tonight, but either fresh or canned would work.

Likewise, I think any kind of tomatoes, including strained, diced canned ones could be used for the sauce. Jarred pasta sauce would even work, though it would yield a sauce much less chunky in texture. I personally liked the way the pineapple and tomato pieces both looked and tasted.

We all agreed the pork was very tasty, but I personally thought something was missing from the sauce. I only used 1/2 red onion for fear of overwhelming my kids with the sharp taste; I didn’t really taste much onion at all due to the sweetness of the pineapple, so next time I would use the whole thing. I used my own basil, which added a nice pop of color and flavor. I wouldn’t skip the herb, although I could see cilantro and/or mint also working with the pork and flavors in the sauce.

Pork Tenderloin with Pineapple & Tomato Sauce

2 tbs. olive oil
4 chopped garlic cloves
1/2 medium red onion, diced (I’d increase this to the whole thing)
1 pint cherry tomatoes, halved
1 20. oz. can pineapple chunks in juice
2 tsp. sweetener of choice (I used one stevia packet)
2 tsp. balsamic vinegar
1.5 lb. pork tenderloin
salt & pepper, to taste
fresh chopped basil

Preheat oven to 400. Heat oil in a medium saucepan over medium heat. Add garlic and onion, cooking until soft. Add tomatoes and cook for another couple of minutes more.

Drain pineapple and add chunks along with a few tbs. of the juice. Add sweetener and vinegar, stirring to combine. Lower the heat and simmer for 10 minutes.

Meanwhile, season pork tenderloin with salt and pepper. Cook in a large ovenproof skillet over high heat for 1-2 minutes a side, only long enough to sear it. Place skillet in oven for 15 minutes, then remove to a plate. Cover with foil and allow to sit for a few minutes.

Taste the sauce and season as needed with salt and pepper. Heat it again while slicing the pork into medallions. Pour sauce over pork and garnish with chopped basil.

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