Two for One: Pork Tenderloin

When it comes to grocery shopping, frugality has become my new motto. So, imagine my excitement when, on my last trip to HEB, I found a 2.5 pound pork tenderloin for $5! That' s a really good deal, especially since it's one of the leanest meats available, and less fat means more usable meat. Pork tenderloin is very easy to cook, and can be seasoned with pretty much anything you like. The main thing to remember when cooking pork is not to overcook it, because you'll end up with a dry piece of meat. Therefore, a meat thermometer is a good tool to have. A range of 150 to 165 degrees F will result in a tenderloin that's moist and safe to eat. I chose to do a pineapple pork tenderloin because I have fond memories of the pineapple glazed pork my mom used to make when I was kid, but it could have easily been seasoned with chipotles in adobo sauce, or honey mustard (Like I said, the seasoning possibilities are endless). The best part about this dish, however, was that I got two different meals out of it. The first night I served the tenderloin with rice and steamed broccoli, and with the leftovers, I made yummy tacos al pastor (pictured). Two delicious meals for the price of one, now that's a great deal!

Pineapple Glazed Pork Tenderloin

• 2 Pork tenderloins, 1 to 1 1/2 lbs each
• 1 can of sliced pineapples, juice reserved
• soy sauce
• 3 to 4 garlic cloves, coarsely chopped
• Salt and pepper

Generously rub tenderloins with salt and pepper and place them in a roasting pan. With a large fork, poke holes all around the tenderloins and insert chopped garlic pieces into the holes. In a bowl, combine one part soy sauce to two parts pineapple juice. Pour this mixture over tenderloins and let marinate for at least an hour. 

Heat oven to 400 degrees. Place sliced pineapple rings on top of and around tenderloins. Put roasting pan in oven and roast to about 160 degrees on a meat thermometer, about 25 to 30 minutes. Remove from oven and let rest about 5 minutes before slicing to serve. 

Leftovers? No problem! Chop leftover meat into small pieces and place in a saute pan with a bit of oil, chopped white onions, and fresh chopped cilantro. If you like a bit of heat in your food, you could also add some hot sauce (I use Cholula, because it's not too hot and adds a nice flavor). Lightly coat corn tortillas in oil and place them on a cookie sheet. place about a tablespoon of the prepared meat filling on each tortilla and fold over. Bake in a 300 degree oven until tortillas start to to harden and are a golden color. 

Enjoy!