Linda's Pork Tenderloin with Pineapple Salsa


4-6 pound sized Pork Tenderloin
1-1/2 c. soy sauce
1-1/2 c. dry sherry or orange juice
3 tsp. ground ginger
6 cloves garlic, pressed

And for the Pineapple Salsa:
2 cups fresh pineapple, chopped (or sub 20 oz. can crushed pineapple)
1 Tbs. chopped cilantro
2 tsp. ginger root, grated
1 green onion, thinly sliced
1/2 cup red peper, chopped
1-1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper


Mix soy sauce, sherry or orange juice, ginger, and pressed garlic. Pour over the tenderloins and marinate for 6-24 hours. Grill to desired temperature. Serve with Pineapple Salsa.

For the Salsa: Mix pineapple, cilantro, ginger root, green onion, red pepper, sugar, salt, and pepper. Serve with the pork tenderloin. This recipe serves 8 people.

This dish will be a great addition to your Easter dinner and it is also a good recipe to keep in your repertoire when you are serving a crowd.
Enjoy! Linda Polly and Chef Alli