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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Riesling

Riesling: Main Image

Style

Germany

German Riesling comes in all levels of sweetness from bone dry to very sweet dessert wines. Although the most common style is still moderately sweet, that is starting to change as the current vogue in Germany is for dry and minerally wines. The label will often offer clues to sweetness: trocken or halbtrocken means dry while spatlese or auslese will almost always be quite sweet. Kabinett will be somewhere in between.

Alsace, France

French Riesling tends to be drier, richer, and fuller-bodied with less apparent acidity and typically a pronounced minerality.

New World

California Riesling was traditionally made to be simple, sweet, and inexpensive.  Although some wineries are making drier more elegant examples, the majority of American Riesling is still quite sweet and straightforward.

New Zealand and Australia are having success producing drier, more elegant citrusy examples from cooler-climate vineyards.

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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

      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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