Barbecue-Rubbed Pork Tenderloin With Pineapple Salad Recipe

Name: Barbecue-Rubbed Pork Tenderloin With Pineapple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs pork tenderloin; 1 tablespoon packed brown sugar; 2 teaspoons dried ancho chile powder (or other chili powder); kosher salt; pepper; 3 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 (15 ounce) can black beans, rinsed; 12 small pineapple, peeled, cored and cut into small pieces; 1 red bell pepper, thinly sliced; 1 jalapeno, thinly sliced and seeded, if desired; 1 cup fresh cilantro leaves

Servings: persons

1 14 lbs pork tenderloin
1 tablespoon packed brown sugar
2 teaspoons dried ancho chile powder (or other chili powder)
kosher salt
pepper
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed
12 small pineapple, peeled, cored and cut into small pieces
1 red bell pepper, thinly sliced
1 jalapeno, thinly sliced and seeded, if desired
1 cup fresh cilantro leaves

1
Heat oven to 400 degrees F.
2
Line a rimmed baking sheet with foil.
3
Rub the pork with the sugar, chili powder, 1/2 t salt and 1/4 t pepper and transfer to the prepared baking sheet.
4
Roast until the internal temperature reaches 145 degrees F, 18 to 22 minutes.
5
Let rest for at least 5 minutes before slicing.
6
Meanwhile, in a large bowl, whisk together the lime juice, oil and 1/2 t each salt and pepper.
7
Add the black beans, pineapple, bell pepper, jalapeno and cilantro; toss to combine.
8
Serve with the pork.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 14 lbs pork tenderloin, 1 tablespoon packed brown sugar, 2 teaspoons dried ancho chile powder (or other chili powder), kosher salt, and more.

Yes, Barbecue-Rubbed Pork Tenderloin With Pineapple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecue-Rubbed Pork Tenderloin With Pineapple Salad

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