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Pork Tenderloin with Pineapple Cucumber Salsa



Dec 18th, 2014


Apricot Lamb Won Tons

Apricot Lamb Won Tons: Main Image

Quick Facts

Servings: 12
Prep Time: 45 min.
Cook Time: 1 hr. 40 min.
Total: 2 hr. 25 min.
Crispy won tons stuffed with lamb and apricot will be eaten up quickly at your next gathering.


  • 1 10 oz jar apricot preserves
  • 1 cup water, divided
  • 2 Tbs soy sauce
  • 1 Tbs white vinegar
  • 1/4 tsp fresh ginger, finely chopped
  • 2 cups cooked lamb leg or shoulder, finely chopped (about 8 oz)
  • 1/4 cup carrot, finely chopped
  • 1/4 cup daikon radish, finely chopped
  • 1/2 cup cashews, finely chopped
  • 1 16 oz package won ton skins
  • Vegetable oil for deep frying


  • For glaze, in 2-quart saucepan, combine preserves, 1/2 cup water, soy sauce, vinegar, and ginger. Bring to boil, reduce heat and simmer uncovered 3 to 4 minutes or until slightly thickened, stirring constantly.
  • Combine lamb, carrot, radish, cashews, and 1/2 cup of glaze; add 1/2 cup water to remaining glaze and set aside to use as a dipping sauce. Place 1 tsp of lamb mixture in center of each won ton skin. Fold one corner over the filling to meet opposite corner and moisten edges with water to seal. Keep won ton skins and filled won tons covered in damp towels while you work so they do not dry out.
  • In 3-quart heavy saucepan, heat vegetable oil to 360°F. Fry three to four won tons at a time, 1 to 2 minutes or until golden brown; turn over once. Remove and drain on paper towels. Serve with dipping sauce.

Nutrition Facts

Calories 151
  Calories from Fat 58 (38%)
(10%)Total Fat 7g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(4%)Cholesterol 13mg
(5%)Sodium 129mg
(5%)Potassium 158mg
Total Carbohydrate 19g
(2%)Dietary Fiber 1g
Sugars 16g
Sugar Alcohols 0g
(12%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. 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


      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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