Roasted Pork Tenderloin with Pineapple Salsa – 80 Twenty Nutrition

Roasted Pork Tenderloin with Pineapple Salsa

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I love chicken breasts! They’re a lean protein, packed with iron, and versatile – but don’t you get tired of having it day in and day out? Why not mix it up with another protein-rich option that’s just as lean – pork tenderloin!

Roasted Pork Tenderloin with Pineapple Salsa - media dietitian Christy Brissette 80 Twenty Nutrition

It’s called “the other white meat” for a reason!

Pork is an excellent source of “excellent” source of phosphorus and B vitamins thiamin, niacin, riboflavin and vitamin B-6. Phosphorus is needed for bone health while B vitamins are needed to break your food down into energy.

Pair it with pineapple salsa for a healthy dose of fibre and bromelain, an enzyme that helps you digest protein. Plus, pineapple and pork are one of those classic flavour combinations that make your taste buds wake up and take notice.

You can either roast or BBQ pork tenderloin for a delicious meal. Use the leftover pork in a stirfry or soup for a quick weeknight dinner. Who doesn’t love cooking once and getting multiple meals out of it?

 

Roasted Pork Tenderloin with Pineapple Salsa - media dietitian Christy Brissette 80 Twenty Nutrition

 

Enjoy!

XO Christy

Roasted Pork Tenderloin with Pineapple Salsa

This Roasted Pork Tenderloin with Pineapple Salsa is the tastiest lean protein recipe you've tried in ages. It'll shake up your usual dinner routine and is perfect for a barbecue or dinner party!
Servings 10
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes

Ingredients
  

  • 2 1/2 lbs pork tenderloin
  • 3 tbsp Dijon mustard
  • 2 tbsp Tamari
  • 2 tbsp maple syrup
  • 1 medium pineapple chopped into 1.2 inch chunks
  • 1/2 small Red onion (about 1/2 cup) diced
  • 1/4 cup cilantro chopped
  • 1 lime zest and juice
  • 1/4 cup banana peppers pickled and minced

Instructions
 

  • Preheat oven to 425 degrees F (220 degrees C).
  • Cover a roasting pan with foil. In a small bowl, mix the mustard, tamari and maple syrup and use a silicon brush to coat the pork.
  • Roast the pork for about 40 minutes, or until your meat thermometer reaches 160 degrees F (71 degrees C). Let it stand for about 10 minutes.
  • Meanwhile, mix the remaining ingredients in a bowl. Slice the pork into medallions are serve topped with salsa. Enjoy!

Notes

Roasted Pork Tenderloin with Pineapple Salsa -  media dietitian Christy Brissette 80 Twenty Nutrition
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