Salsa Jim's Pork Tenderloin
This is a recipe "invented" by my late friend "Salsa" Jim. Jim was a graduate of Scottsdale Culinary Institute. He loved to dream up new recipes. In addition, he entered the Salsa Challenge in Scottsdale, Arizona, every year. I was always there to support him and to help him work the booth. The "Challenge" is for the benefit of the Hemophilia Association which was Salsa Jim's favorite charity.
- 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, about 25 to 30 minutes per pound, 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's delicious!" ~ Jim
Recipe is from the kitchen of the late "Salsa" Jim Dorsey, Scottsdale, Arizona.