1.5 – 2 lbs pork tenderloin (see note)

¼ cup pineapple juice

¼ cup soy sauce

1 tsp apple cider vinegar

2 tbsps brown sugar

2 tbsps tomato paste



Heat oven to 400 degrees.  Mix together the juice, soy sauce, brown sugar and tomato paste.  Salt the tenderloin on all sides and place it on a lined baking sheet.  Place it in the oven for 10-12 minutes. Next, take out the tenderloin and switch the oven to hi broil.  Brush the sauce over the top of the tenderloin and put it under the broiler for 2 minutes. Do this with each side (a tenderloin has a triangular shape so try to get all 3 sides, though it is not always distinct so just do what you can).  Repeat this process once more to get a nice caramelization of the coating. Make sure the internal temp of the loin is around 140. Take it out and let it rest about 5 minutes before cutting and during the rest the temp should rise to 145ish.  Mostly you just don’t want to see real pink inside. Slice into roughly ½-1 inch pieces to serve.

Note:  Pork tenderloins come mostly in about 1 lb sizes.  Sometimes you see them bigger so if you find a larger one that will be fine.  Otherwise, get two and have some left over for lunch.

Vegetarian: Choose your favorite root vegetables and or winter squash – parsnip, carrots, turnips, butternut squash, sweet potato, etc, and cube about a pound and a half.  Add a can of well drained and dried chick peas. Toss these with a little oil and salt and cook at 425 for 25 minutes. Pour the sauce over them and cook for another 5 or so.

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