Island Pork
(50)
  • Number of Servings: 2
Ingredients
5 oz pork tenderloin1/4 tsp chili powder1/4 tsp cumin seed1/4 tsp paprika2 tbsp salsa4 slices or rings pineapple, canned,(3" dia) 1 tbsp coriander leaf, dried1/4 tsp oregano, ground1 tsp olive oil
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.
Servings Per Recipe: 2
Nutritional Info 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

Member Reviews
  • COOKIEJIM
     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
  • AQUAJANE
     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
  • LINDALEEDEE
     Loved all of the combination's of spices, and only 4 Weight Watcher points. - 1/11/09
  • ADAPTABLE_ELLEN
     Loved it. I pounded the tenderloin flat for quicker cooking. - 1/16/09
  • SHEVICE
     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
  • RICKIANN
     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
  • ANGEL2359
     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
  • THULLIBE
     I will definitely make this again, maybe a little more heat though. - 1/13/10
  • IAMDESSIE
     We cook this the same way. You must also try Beef same recipe. It is sooooo good. - 1/11/10
  • 1LMJORDAN
     I have had this without the coriander leaf, dried. It was really good. - 1/11/10
  • PATRICIAANN46
     Our family loves pork tenderloin and this recipe was a hit!!! - 1/11/10
  • BUTTERFLIBABY72
     this was fantastic! I will definitely make again. - 3/16/09
  • MIAELIDAWN
     Very tasty! Will be making this again soon! - 3/4/09
  • JIACOLO
     I wonder if this salsa would be tasty on already cooked pork - 7/30/20
  • JANTHEBLONDE
     I love this Island pork recipe! Delicious! - 12/10/18
  • PHYLCK
     I also took cookiejim's suggestions, and baked after browning. Had sauce over couscous, and served with sautéed bell pepper and onion. My husband thought it was ok I thought good but needs a bit of fire added for our tastes. Will be adding cayenne pepper to other ingredients next time. Tk u 4 base! - 11/21/15
  • 4MEKELL
     Absolutely wonderful! I made this with smoked paprika. Easy and filled with so much flavor. - 2/9/14
  • FROGGY1972
     All I can say is YUM! - 3/5/13
  • CD13058300
     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
  • PCURRIE04
     am an Island girl so I'll have to try this - 1/13/12
  • TFR7315
     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
  • NICK42S
     1 serv.= 5 pts. - 12/3/11
  • CD8238050
     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
  • PESSIMUSPRIME
     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
  • KIRSTINTW
     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



© 2024 SparkPeople, Inc. - Terms - Privacy