Pork Tenderloin with Pineapple Salsa

This recipe is originally from Allrecipes. It took about 10 minutes to prepare and about 30 minutes to cook, so it's perfect for a weeknight when you don't have a lot of time. The pork is tender and juicy and just a tad bit sweet, while the salsa is sweet and spicy. I used hot sauce instead of jalapeno peppers, because I didn't have any peppers, and it turned out perfectly. We had a side of couscous with it and the salsa complimented the couscous as well.

Ingredients

• 2 (1 pound) pork tenderloins
  
• 3 tablespoons brown sugar
• 3 tablespoons Dijon mustard
• 3/4 teaspoon minced fresh ginger root

Salsa

• 2 cups chopped fresh pineapple
• 1/3 cup chopped sweet red pepper
• 1 small jalapeno pepper, seeded and chopped (I used Sriracha hot sauce instead)
  
• 2 green onions, chopped
• 1 tablespoon minced fresh cilantro (I tripled this as we are big cilantro fans)
  
• 1 tablespoon brown sugar

Directions

1. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the brown sugar, mustard and ginger; spread over pork. Bake, uncovered, at 425 degrees F for 35-40 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5-10 minutes before slicing.
2. In a bowl, combine the salsa ingredients. Serve with pork.