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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine pineapple, mango, red onion, scallions, cilantro, jalapeño, canola oil and salt. Cover and refrigerate until serving.
Heat oven to 450°F. Rub tenderloin with canola oil and season all sides with smoked paprika, salt and black pepper. Place in a roasting pan on a rack and roast for 20 minutes or until internal temperature reaches 145°F. (Alternately, grill on an oiled grate over medium-high heat, turning several times, 14 to 18 minutes.) Tent with foil and allow to rest 10 minutes before slicing thinly. Serve pork with salsa.