Tenderloin of Pork with Pineapple- Microwave

Tenderloin of Pork with Pineapple- Microwave
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • 1

    pork tenderloin:

  • 1/4 cups
    (60 mL)

    pineapple juice from the can topped with water

  • 2 1/2 Tbsp.
    (40 mL)


  • 1 tsp.
    (5 mL)

    dry mustard

  • 1/2 tsp.
    (125 mL)


  • 1/4 tsp.
    (1 mL)



To microwave

Put meat on tray or a 5 litres (20 cup) glass or terra cotta dish.

Brush with molasses; salt and pepper.

Cover bones and any meat sticking out with bits of aluminium foil, dull side out.

Mix dry mustard with pineapple juice and water; pour around the roast.

Cover with Saran wrap, leaving a corner slightly uncovered to release steam.

Turn roast halfway through cooking and replace bit of aluminium foil.

Cook 45 minutes per kilogram (20 minutes per pound) as follows:

10 minutes at maximum (100%).

The rest of the time (under 20 minutes) at medium (50%).

The last 20 minutes at minimum (30%).

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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