Lunch: Barbecue-Rubbed Pork Tenderloin with Pineapple Salad

Recipe by Kate Merker This dish delivers a lot of filling flavor—and at a surprising 348 calories per serving no less. In summer, take it to the grill, cooking the pork over medium-high heat for about 18 minutes.

This recipe includes fertility superfoods such as:

Pineapple

Health and fertility benefits of Barbecue-Rubbed Pork Tenderloin with Pineapple Salad

Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

1 1/4 lb. pork tenderloin
1 tbsp. packed brown sugar
2 tsp. ancho or other chili powder
Kosher salt and pepper
3 tbsp. fresh lime juice
1 tbsp. olive oil
1 can black beans
1/2 small pineapple
1 red bell pepper
1 jalapeño (seeded, if desired)
1 c. fresh cilantro leaves

Instructions

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

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