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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 209.6
  • Total Fat: 6.9 g
  • Cholesterol: 56.0 mg
  • Sodium: 121.5 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 20.6 g

View full nutritional breakdown of Island Pork calories by ingredient
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Island Pork

Submitted by: INTENSIVE
Island Pork

Introduction

A taste of the Caribbean A taste of the Caribbean
Number of Servings: 2

Ingredients

    5 oz pork tenderloin
    1/4 tsp chili powder
    1/4 tsp cumin seed
    1/4 tsp paprika
    2 tbsp salsa
    4 slices or rings pineapple, canned,(3" dia)
    1 tbsp coriander leaf, dried
    1/4 tsp oregano, ground
    1 tsp olive oil

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Directions

Rinse the pork and pat dry.
In a bowl mix together all the spices, except coriander, and rub all over the pork.
Heat oil in a pan, not too hot!
Cook the meat until sealed and brown.
Lower the heat until the meat is no longer pink inside. Remove from the pan and keep to one side.
In the same pan, add pineapple and a little juice with the salsa and bring to a gentle boil.
Cook for a few minutes, add coriander and heat through until sauce is slightly thickened.
Serve over pork with rice or couscous.

Number of Servings: 2

Recipe submitted by SparkPeople user INTENSIVE.






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Member Ratings For This Recipe


  • Very Good
    9 of 10 people found this review helpful
    I put my pork in a 375* oven after browing.Some of those spices ,like paprika for instance,burn if pan seared to long.Another 10/15 min. is about right depending on thickness of meat.I use this on most meats for this reason.....Chef Jim - 1/11/09

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  • Very Good
    3 of 3 people found this review helpful
    I also stir-fried a bell pepper and a yellow onion for more veggies over the rice--and with a green salad - 1/12/09

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  • Very Good
    3 of 3 people found this review helpful
    Loved all of the combination's of spices, and only 4 Weight Watcher points. - 1/11/09

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  • Incredible!
    2 of 2 people found this review helpful
    Loved it. I pounded the tenderloin flat for quicker cooking. - 1/16/09

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  • 2 of 3 people found this review helpful
    i was disappointed with the seasoning. Seemed alot of spices overpowered by the pineapple... I liked the combination of spices, just would rethink the amount and method of flavoring the pork..... - 1/12/09

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  • 2 of 2 people found this review helpful
    I used canned chunk pineapple for this instead of rings, it was delightful! I had lost the recipe, good to have it again. - 1/11/09

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  • 2 of 2 people found this review helpful
    This is a wonderful recipe.My husband just loves it served over wild rice with brocoli as a veggie. I take a bit of the sauce you make with the pinapple juice and pour it over the rice. I do not put the salsa in however and like it better. - 10/6/07

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  • Very Good
    1 of 1 people found this review helpful
    I will definitely make this again, maybe a little more heat though. - 1/13/10

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  • Incredible!
    1 of 1 people found this review helpful
    We cook this the same way. You must also try Beef same recipe. It is sooooo good. - 1/11/10

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  • Very Good
    1 of 1 people found this review helpful
    I have had this without the coriander leaf, dried. It was really good. - 1/11/10

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  • Incredible!
    1 of 1 people found this review helpful
    Our family loves pork tenderloin and this recipe was a hit!!! - 1/11/10

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  • Incredible!
    1 of 1 people found this review helpful
    this was fantastic! I will definitely make again. - 3/16/09

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  • Incredible!
    1 of 1 people found this review helpful
    Very tasty! Will be making this again soon! - 3/4/09

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  • Absolutely wonderful! I made this with smoked paprika. Easy and filled with so much flavor. - 2/9/14

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  • All I can say is YUM! - 3/5/13

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  • Definitely needs more of a kick, but the flavors mesh well together. Will cook the pork covered in the oven next time - 9/22/12

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  • am an Island girl so I'll have to try this - 1/13/12

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  • I made this with stir-fried vegetables and an onion (uUnless it's a dessert, I usually add an onion to any recipe). It all blended well! - 1/13/12

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  • 1 serv.= 5 pts. - 12/3/11

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  • Great flavor! I browned it in the skillet and then transfered it to the oven. I have lots of little helpers and it's just easier that way. I made it ahead and the popped it into the oven when we wanted it. - 9/28/10

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  • I left out the chili powder since you are already using cumin and added some cayanne pepper. I used the pineapple juice and spices as a marinade instead of a rub (i added a small amount of rum and some lime) I served it over green rice for a cuban flair. - 8/29/10

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  • I changed the recipe to be just the dry rub and baked in the oven. I did use the pineapple and juice poured over the tenderloin while baking. Very good! - 8/24/10

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  • Thanks for sharing this recipe. I sliced the pork tenderloin before sauteing it. I add onion powder to the spices. The pork was tender and very tasty. - 4/20/10

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  • 0 of 1 people found this review helpful
    Sounds utterly delicious - aroma yumyum - will definitely be cookin' soon! Like the low carbs also .... Thanks! - 1/15/10

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  • Cooked this last night with brown rice. We finished the tenderloin off in the oven, as suggested by cookiejim. REALLY GOOD! This recipe is a total keeper. - 1/13/10

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