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Teriyaki Pork Tenderloin with Pineapple Salsa
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Teriyaki Pork Tenderloin with Pineapple Salsa

Vicky Bryant


  • 1 teriyaki pork tenderloin, grilled or cooked in oven
  • cubed, fresh pineapple
  • red, orange and green sweet peppers
  • spring onions (green onions)
  • red onion
  • fresh lime juice
  • 1 jalapeno pepper
  • cumin
  • fresh cilantro
  • Salsa:
  • Cut fresh pineapple into cubes (core, slice, cut in small - medium chunks).
  • Seed, slice and cube assorted colorful sweet peppers (medium dice).
  • Slice 2 to 3 spring onions in rounds.
  • Slice and finely dice a few slices of red onion.
  • Add fresh lime juice, start out using 1/2 then add more if necessary.
  • Seed, scrape out white rib and finely dice jalapeno pepper (1 or 2, depending on preference).
  • Add about 1/4 tsp (1 ml) to 1/2 tsp (2 ml) ground cumin (use more or less to taste).
  • Chop 1/2 cup (125 ml) to 1 cup (225 ml) fresh cilantro.
  • Slice pork into 1/4" slices, lay out on tray or plate with salsa nearby.
Good for dinner also fixed on the grill.

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