We are getting our pork on, thanks to Smithfield! All recipes and opinions are my own, so enjoy, and thank you for supporting the sponsors who support A Simple Pantry!
I am hard-pressed to find another tenderloin as juicy and straight up tender as we have here in this Teriyaki Pork with Pineapple Salsa. I mean, it was perfection.
Boom.
I have to hand it to Smithfield, because this Marinated Fresh Pork Tenderloin in Teriyaki was a delight to eat, and even easier to cook. No marinating for this chick, cause Smithfield has me covered! Seriously, have you seen these cheese fries, cobb salad, and carnitas?! DOOD.
Because of the sweetness of the teriyaki, and the Asian nature of the sauce, I went with a sweet and spicy pineapple salsa to kick this dish up a notch!
Yes, you do see slivers of habañero pepper in there!
I really love how easy these pork tenderloins are to cook because all I had to do was toss it in a baking dish and pop it in the oven. You can even throw it on the grill and be done in under 30 minutes! So while the tenderloin cooks, I can prep everything else, like the rice and the pineapple salsa.
I went with a fragrant basmati rice because it is definitely my favorite rice variety. After it was cooked, I squeezed a generous amount of lime juice all over it, because, well, it’s just yummy that way.
You could use whatever rice you like the best, and I have no qualms with minute rice over here; just don’t skip the lime, please! With all these great Asian flavors, you just can’t miss out by skipping the lime. So don’t.
Or I’ll come yell at you. Yeah. Insert angry looking emoji face here, please.
While you’re making some of this delicious teriyaki pork with pineapple salsa, be sure to check out all the other varieties of Smithfield Marinated Fresh Pork, and get drooling over their amazing recipe ideas! Let’s get cooking!
- 1 Smithfield Marinated Fresh Pork Tenderloin in Teriyaki
- 3 C Cooked Rice*
- 1 C Diced Tomatoes
- 1 C Diced Fresh Pineapple
- 1 C Diced Red Onion
- 1 C Cilantro, roughly chopped
- 1 Habañero, seeded and chopped
- 2 Limes, sliced
- Preheat oven to 425 degrees. Place pork tenderloin in baking dish and bake for roughly 20 minutes per pound, or until a meat thermometer reads 145 degrees. Allow to rest for 5 minutes before slicing.
- While the pork is cooking, prepare the rice as package instructs, to produce 3 cups of cooked rice. Squeeze lime juice from a couple slices over the rice and stir to combine.
- In a large bowl, add the tomatoes, pineapple, red onion, cilantro, and habañero, and stir gently to combine. Squeeze juice from one lime slice over the salsa and stir.
- To plate, add ½ cup of rice, then top with a few slices of the pork tenderloin. Add a heaping pile of the pineapple salsa and garnish with a couple lime slices. Serve immediately.
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