• 14 oz (398 ml) can juice-packed pineapple wedges
• 1/2 cup (125 ml) red currant jelly
• 2 tbsp (25 ml) plus 2 tsp (10 mL) Dijon mustard
• 3/4 tsp (4 ml) salt
• 1 lb (500 g) well-trimmed pork tenderloin
• 1 tbsp (15 ml) lemon juice
1. Preheat oven to 400 F (200 C). Drain and dice pineapple, reserving juice.
2. Combine pineapple juice, currant jelly, 2 tbsp (25 ml) mustard, and 1/4 tsp (1 ml) salt in small pot. Cook over medium heat, stirring frequently, until jelly has melted and mixture is slightly syrupy and reduced to 2/3 cup, 5 minutes. Cool to room temperature. Measure out 1/2 cup of mixture and set aside as a sauce. Reserve mixture remaining in pot for a baste.
3. Place pork in 7 x 11-in. (18 x 28-cm) baking dish. Sprinkle with lemon juice and remaining 1/2 tsp (2 ml) salt. Brush pork with basting mixture. Roast pork, basting every 10 minutes with pan juices, until cooked through, 30 minutes.
4. Meanwhile, combine diced pineapple with remaining 2 tsp (10 ml) mustard in small bowl. Let cooked pork stand 10 minutes before slicing. Serve sliced pork with reserved sauce and pineapple-mustard mixture on the side.
– For nutritional information on this and other great recipes, go to www.rd.ca
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