Lamb Tenderloin With Fresh Pineapple Salsa

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 (3/4 lb) lamb tenderloin
• 3 tablespoons dark brown sugar, packed, divided
• 2 tablespoons honey dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/3 cup red bell pepper, diced small
• 2 tablespoons green onions, sliced thin
• 1 cup fresh pineapple, sliced, diced small
• 1/4 cup pineapple juice, unsweetened

Recipe

• 1 preheat oven to 450 degrees f, then put the lamb tenderloin in a roasting pan.
• 2 in a small bowl, combine 2 tablespoons of the brown sugar with the dijon mustard, paprika & ginger, then spread half of this mixture over the lamb tenderloin, before baking uncovered for 15 minutes.
• 3 when the 15 minutes are up, spread the lamb with the remaining brown sugar mixture & bake 15 to 20 minutes longer, or until a meat thermometer reads 145 degrees f, but if you're a traditionalist, you'll want the thermometer to read 160 degrees f!
• 4 meanwhile, for the salsa, in a small mixing bowl, combine the bell pepper & onion with the last tablespoon of brown sugar, along with the cup of diced pineapple & pineapple juice.
• 5 when the lamb comes out of the oven, let it stand briefly before slicing the meat & serving it with a generous portion of salsa.