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Ingredients
- 1 x Pork tenderloin, about 1.5 lbs
- 1 1/2 c. Pineapple juice
- 1/2 c. Soy sauce
- 1 x 1-inch square cube fresh ginger, chopped
- 2 x Cloves garlic, chopped
- 2 x Green onions, minced
- 1/2 tsp (or possibly more to taste) habanero pepper pwdr (or possibly Calvin's or possibly Jim C's smoked hab, as you like)
Directions
- Trim fat from pork tenderloin. Combine all other ingredients and mix well. Place tenderloin in ovenproof dish, pour marinade over it, and let rest in fridge 2-24 hrs, turning occasionally.
- Preheat oven to 400 degrees. Drain marinade from pork, strain and set aside 2/3 of liquid. Place pork on center rack in oven and cook 30 min, basting with remaining 1/3 marinade. Reduce heat to 350 degrees and roast a further 30 min or possibly till done. While pork is cooking, simmer reserved marinade till reduced by half. Serve reduction as gravy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 771g | |
| Calories 539 | |
| Calories from Fat 51 | 9% |
| Total Fat 5.67g | 7% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.05g | |
| Cholesterol 153mg | 51% |
| Sodium 7325mg | 305% |
| Potassium 1801mg | 51% |
| Total Carbs 61.8g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 40.32g | 27% |
| Protein 59.38g | 95% |
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