Salsa Jim's Pork Tenderloin

Recipe shared by Linda Kilbride in memory of her friend, "Salsa" Jim Dorsey

This is a recipe "invented" by my late friend, "Salsa" Jim. Jim was a graduate of Scottsdale Culinary Institute. He was no stranger to the kitchen, and he loved to dream up new recipes. In addition, he entered the Salsa Challenge in Scottsdale, Arizona, every year. And Jim made a mean salsa! The "Challenge" is for the benefit of the Hemophilia Association which was Salsa Jim's favorite charity. Salsa Jim was around in the early years of Recipe Goldmine, and he was undoubtedly its loudest cheerleader.

1 (4 pound) pork tenderloin
5 ribs celery, cut 3 inches long
5 carrots, cut 3 inches long
3 onions, cut into quarters
1 (15 ounce) can pineapple juice
8 ounces brown sugar
Water as needed
Salt and pepper as needed

Heat oven to 300 degrees F.

Place vegetables in roasting pan; add juice, brown sugar, water and pork loin (you may need to truss the pork). Salt and pepper top as needed. Cover with foil. You want to cook this slowly, and it will be very tender.

With the juice in the pan, you can make a gravy. For a good gravy you should make a roux which is equal parts flour to butter or margarine. Make the roux ahead of time and add to the hot liquid, stirring with a whip. Let cook for about 30 minutes to cook out flour. This gravy will surprise everyone. Most people can't figure what is in it, plus it tastes good.

This is good with garlic mashed potatoes and fresh corn on the cob.