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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
- fresh cilantro
- 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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