Pineapple Cilantro Pork Tenderloin

lillieeatsandtells.com

Karen Spencer

2 pork tenderloins 1200 g

¼ cup fresh or canned pineapple chunks 70 g

¼ a white onion or ⅓ cup diced 50 g

½ cup cilantro 15 g

½ to 1 whole jalapeno depending on how spicy you like it 16 g

6 cloves garlic minced (or frozen dorot cubes)

2 Tbsp red wine vinegar or other vinegar 30 g

1 Tbsp olive oil 15 g

2 tsp kosher salt and

½ tsp red pepper flakes

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