Pork tenderloin with pineapple-cucumber salsa

Name: Pork tenderloin with pineapple-cucumber salsa
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 1 TABLESPOON Oil; 4 TABLESPOONS Teriyaki sauce; 7-10 Tbsp salt, pepper; 1⁄2 Pineapple (or 5 peeled rings); 1 Cucumber; 1 red chilli pepper; 3 Stem(s) Mint; 2-3 TABLESPOONS Orange juice; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

low carb,hearty,exotic,Meat & Poultry,Salads & Snacks,very easy,Salad,Meat,Pork,Vegetables

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Pork tenderloin
1 TABLESPOON Oil
4 TABLESPOONS Teriyaki sauce
7-10 Tbsp salt, pepper
1⁄2 Pineapple (or 5 peeled rings)
1 Cucumber
1 red chilli pepper
3 Stem(s) Mint
2-3 TABLESPOONS Orange juice
7-10 Tbsp Aluminium foil

Directions

1
Dab meat dry. Heat oil in a pan. Brown the meat thoroughly all around. Fry over medium heat for 12-15 minutes. Add the Teriyaki sauce and turn the meat in it. Season with salt and pepper.
2
Let it rest in aluminium foil for about 5 minutes.
3
For the salsa, peel the pineapple and cut out the stalk. Dice the pineapple very finely. Wash the cucumber, cut in half lengthwise, remove seeds and dice as small. Clean the chili, cut lengthwise, remove seeds, wash and chop finely.
4
Mint wash, shake dry, chop. Mix salad ingredients and orange juice, season with salt. Cut the meat open, arrange with salsa. Serve with leaf salad.