Al Fresco Pork

Prep Time 5 MIN

Cook Time 50 MIN

Serves 4

Ingredients :

  • 1/2 tsp (2 mL) chili powder
  • 1/2 tsp (2 mL) each ground cumin and ground coriander
  • 1/4 tsp (1 mL) pepper
  • 1 pork tenderloin (1-1/2 lb/750 g)

  • 1 cup (250 mL) VH® Pineapple Cooking Sauce
  • 1 tbsp (15 mL) chili sauce
  • 4 cloves garlic, minced
  • 1-1/2 tsp (7 mL) chili powder
  • 1/4 tsp (1 mL) pepper
  • fresh basil leaves, use for garnish

Directions :

  1. Preheat oven to 375°F (180°C). In small bowl, combine chili powder, ground cumin, coriander and pepper. Rub all over tenderloin. Let stand on foil lined baking sheet for 20 minutes.
  2. Meanwhile, in separate bowl, stir together VH® Pineapple Cooking Sauce, chili sauce, garlic, chili powder and pepper.
  3. Pour sauce all over tenderloin. Bake in center of preheated oven until just a hint of pink remains, 35 to 45 minutes. Slice thinly. Garnish with fresh basil leaves.


If time is at a premium, simply use 1 tbsp (15 mL) bottled, pre-minced garlic cloves.

Roast up cubed potatoes and sliced red and orange peppers for the perfect accompaniment to this island inspired meal.

For extra zest feel free to add a teaspoon of horseradish to the pineapple sauce.

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