Trouble With Toast

Recipe: Glazed Pork Tenderloin with Pineapple Slaw | April 26, 2010

I admit, I was skeptical of this Real Simple recipe from the start – after all, it called for a ketchup-based glaze.  Much to my surprise, however, the ketchup (combined with the honey and chili pepper) kept the pork super moist and added a unique and tasty flavor.

This is a great weeknight meal – quick (and there’s not a lot of active prep/cook time), easy, healthy, and tasty.  I personally loved the slaw, but even though I halved the amount of cilantro suggested by the recipe, my dining companions were still a bit overwhelmed by that particular flavor.  So, if you’re not a fan, maybe you can leave the cilantro out altogether and substitute a different herb (basil might work, as it has that same refreshing quality).

If you want to cut the prep time even further, buy pineapple that has already been peeled and cored.  It will be more expensive, but it definitely streamlines the process.  Enjoy!

  • 2 tablespoons olive oil
  • 2 small pork tenderloins (about 1 1/2 pounds total)
  • kosher salt and black pepper
  • 3 tablespoons ketchup
  • 1 tablespoon honey
  • 1/4 teaspoon ground chipotle chili pepper
  • 1 small jicama (about 3/4 pound), peeled and cut into thin sticks
  • 1/2 small pineapple—peeled, cored, and cut into thin sticks
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh cilantro sprigs
  • 2 tablespoons fresh lime juice

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

Make the glaze: In a small bowl, combine the ketchup, honey, and chili pepper. Brush the pork with half of it, transfer the skillet to oven, and roast, turning once, until the pork is cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least 5 minutes before slicing.

Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro, lime juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Serve with the pork.

* Sorry for the lack of photos (in this and other future posts) – my camera went through a little cranky phase, and I lost a bunch of pictures.  Bummer!


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