Operation Transformation Week 1: Baked Pork Tenderloin with Pineapple Salsa

Courtesy of Operation Transformation on RTÉ One

Serves 2 (Each serving contains approx 400 kcal)


500g pork tenderloin, trimmed
1 tbsp olive oil
250g baby potatoes
175g chopped pineapple
½ cucumber, deseeded and chopped
2 scallions, chopped
1 small bunch of coriander, chopped
½ tbsp white wine vinegar
½ tbsp honey
½ tbsp chilli powder
1 tsp ground cumin
1tsp water
Salt & pepper to taste

Side Salad
50g spinach
½ cucumber, sliced
8 cherry tomatoes


    1. Preheat oven to 180°C / 160°C (Fan)
    2. Steam potatoes over boiling water until tender (15-20 minutes)
    3. Toss the cucumber, pineapple, scallion, coriander and vinegar in a bowl
    4. Season with salt and pepper to taste and set aside
    5. Mix the honey, chilli powder, cumin and water in a bowl and spread over the pork
    6. Place oil in an oven proof dish and place pork steak in dish
    7. Place in oven and cook for 45 minutes at 180°C
    8. Serve 100g cooked meat serving per person with salsa and potatoes
    9. Assemble side salad of spinach, cucumber and cherry tomatoes


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