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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Editorial Team & Photographers

Schuyler W. Lininger, Jr., DC; Chairman, Founder and Publisher

Dr. Lininger founded Healthnotes, Inc., which publishes content under the Aisle7 brand, in 1987. In addition, he has written The Natural Pharmacy (Three Rivers Press, 2006) and the A–Z Guide to Drug-Herb-Vitamin Interactions (Three Rivers Press, 2006). He has also authored or coauthored a dozen computer books and over one hundred technology- and health-related articles. He has served on the boards of Western State Chiropractic College and Bastyr University.

Bradley Lucas, Editorial Manager

Mr. Lucas oversees the workflow for creating and updating Aisle7 content, as well as Healthnotes Newswire. Prior to joining Healthnotes, he earned a law degree from Lewis and Clark Law School in Portland, OR, where he studied DSHEA, the federal law that regulates dietary supplements in the United States. He also served as a member of the Environmental Law Review, one of the leading journals on law and the environment.

Rebecca Iglesias, Copy Editor

Ms. Iglesias is the in-house copy editor at Healthnotes. She holds a copy editing certificate from the University of California San Diego Extension and a BA in the history of art and visual culture from the University of California, Santa Cruz.

Joanne Summers, Staff Writer

Ms. Summers is a staff writer at Healthnotes, where she works with subject matter experts in the fields of health and nutrition to create engaging content. She holds a BA in English from the University of Utah.

Photographers

Steven Foster, Photographer

Mr. Foster has worked as an author, photographer, and consultant specializing in medicinal and aromatic plants. He has written 13 books on herbs, including A Field Guide to Medicinal Plants (with Dr. James A. Duke) (Houghton Mifflin's Peterson Series, 2000), Herbs for Your Health (Interweave Press, 1996), and Echinacea—Nature's Immune Enhancer (Healing Arts Press, 1991). In addition to providing photographs to Aisle7, he has contributed to The Herb Companion, Herbs for Health, and HerbalGram magazines.

Martin Wall, Photographer

Mr. Wall owns Martin Wall Botanical Services, a company that supplies botanical images for educational and commercial use. His images have been seen in Natural Pharmacy, Herbs for Health, Nutrition Science News, and many other magazines and books. Along with his wife, Deetra, Mr. Wall has also acted as director of the Southeastern School of Herbal Studies from his home base in Greensboro, NC.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Learn more about Healthnotes, the company.

Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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