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Spicy Pork with Red Onions & Pineapple

Remember I wrote earlier about receiving a sample of dried peppers from Marx company? Over the weekend I decided to put dried de Arbol peppers to use in a Spicy Pork with Red Onions & Pineapple recipe (just like 99.9% of recipes on this blog, this was my own creation).

Ingredients (sorry, this time I don't have exact measurements)
5 dried de Arbol peppers, ground
cumin powder
coriander powder
1 pork tenderloin
2 tablespoons olive oil
red onion, thinly slice
fresh pineapple chunks

1. Preheat the oven to 400.
2. Rub the pork tenderloin with the ground de Arbol peppers, cumin and coriander powder.
3. Heat the oil in a pan, add the pork and onions. Sear the pork on both sides while sauteing the onions.
4. Add pineapple chunks.

(Click on the collage to see better details!)
5. Put the pan with pork, onions and pineapple in the oven for about 20-25 minutes (it depends on how done you want the pork to be: mine was still slightly pink in the middle).
6. Take the pan out of the oven and let the pork rest for about 10 minutes (that lets the temperature to go up by a few degrees and all the juices to settle inside the pork).
7. Slice the pork and serve garnished with red onions and pineapple on top of cous cous.

I really liked how this dish turned out: the spicy and sweet flavors mixed together well and although this was a very easy dish to make, it looked quite impressive.

What's your favorite way to make a pork tenderloin?


The Purple Carrot said...

What a great way to use your dried peppers ... I'm loving the pineapple with it, sounds delicious! : )

Anonymous said...

I would love this spicy and sweet flavor combination. Sounds very good!

Dewi said...

Love the pineapple chunks on the dish. Sounds wonderful

Teri @ Make A Whisk said...

This looks pretty good. I love any pork/fruit combination.

We make pretty tasty pork tenderloin sandwiches (sliced, pounded thin, breaded with a mix of saltine crumbs and pancake mix, then fried. I went to college in Iowa, and if the pork isn't twice the size of the bun, you're doing it wrong. :)

We also make pork tenderloin cutlets that are sliced, pounded thin, floured, and then browned in a skillet, topped with prosciutto and asiago cheese, then finished in the oven.

Oh, and one other: I made this recipe using super thick pork chops, but it originally called for a pork tenderloin. It was excellent.

Unknown said...

Your pork looks so tender. I can never make pork without it going dry. I bet the pineapple is a nice contrast to the peppers. It looks great!Whenever I make pork, I just go for the crock pot bbq style. :)

Unknown said...

So pretty! Is that a new collage option? Very cool!

Anonymous said...

I love the collage.

The pork sounds great. I am a big fan of pork loin and love to find new recipes for it.

Sara said...

I use arbol chiles all the time, I usually throw them whole into things like a pot of soup or beans, or in a brine. I just discard before serving, kind of the way you'd use a bay leaf. The pork looks delicious!

Anonymous said...

Oh my goodness, I'm a sucker for any kind of pork with fruit. This looks great!


Gera@SweetsFoodsBlog said...

It looks so bright with the pineapple utterly sweet-spicy delicious!!

Now I'm hungry Olga :)

Zesty Cook said...

Olga Olga Olga... this dish looks amazing! Great photos as well and the flavors sound delicious! YUm. Great job

gail said...

I LOVE pork with pineapple!!! YUM YUM!

BlueToYou said...

this could so totally be a $25 meal at a fancy restaurant. presentation and all!

Chocolate Shavings said...

That looks absolutely delicious!

Chef Fresco said...

I never thought about grinding my own pepper - this looks great! Did you take all the pics in the collage? Cute!

Laura said...

Tasty--reminds me of a simpler tacos al pastor, minus the taco of course. :)