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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Zinfandel

Also indexed as:Red Zinfandel
Zinfandel: Main Image
Produced almost exclusively in California, this varietal is naturally high in sugar, producing big flavorful wines that tend to be very fruity and often relatively high in alcohol.

Flavor Descriptors

Most examples are lushly textured and boast jammy cherry/berry fruit with a zesty spiciness and a brambly, freshly picked berry juiciness. Very ripe examples often show prune and raisin flavors, while aging in new oak barrels can add coffee, cocoa, and toasty oak notes.

Food Pairings

Strongly flavored beef dishes especially barbequed (ribs, brisket, burgers), chili, and Mexican chipotle tacos. 

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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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