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Ingredients

• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon dry mustard
• 2 pork tenderloins trimmed of fat
• 1 teaspoon salt
• pineapple Salsa:
• 3 cups fresh pineapple chunks
• 1/2 cup chopped red bell pepper
• 3 tablespoons chopped red onion
• 3 tablespoons chopped fresh basil
• 1 tablespoon balsamic vinegar
• 4 teaspoons white wine vinegar
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon salt

Description

This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Skaggs Estate In Crandall, Texas In 1987.

Group Recipes