This week I scored a coup at the grocery store. Spring has definitely sprung, because in addition to the inch-thick layer of pollen on my car, my sniffly nose and the unexpected, stifling heat (in March!), fruits and vegetables are becoming plentiful again!
Here’s another confession: until this week I had never in my life purchased or cut a fresh pineapple. I know, it’s a little shocking. But maybe I was intimidated by that thick, ugly, prickly outer layer, or maybe I just never wanted to bother with all the peeling, chopping and coring. But, oh, it is worth it for a taste of that sweet, juicy, freshly cut fruit.
Pineapples are not usually the cheapest fruit option in the produce section, and that’s probably another reason I’ve resisted buying them. This week, though, they were on sale 2 for 1, which allowed me to practice my pineapple excavation skills and to experiment with how to use up all of that good fruit. One person can eat only so much pineapple, you know.
In the freezer, I already had one of those packaged, marinated pork loins. And I discovered that a slather of ready-made barbecue sauce on soft bread with slices of pork and pineapple creates a few small bites of heaven.
Pork and Pineapple Sliders
1 boneless pork tenderloin
Cook the pork loin according to packaged directions. If you have an unpackaged loin, click here for a good, basic way to cook it. Let cool, or use refrigerated the next day.
To assemble the sliders:
Remove the rolls from the package and cut each of them in half. Spread barbecue sauce on the top and bottom of each roll. You could even coat or reheat the pork in the barbecue if that floats your boat. Slice the pork thinly and add about 3 slices of pork and 2 slices of pineapple to each roll. Replace the tops and press down. Serve and enjoy.
Servings: 8 sliders | Calories: 189 per slider*
Waste Not, Want Not
What to do with leftover pork and pineapple? Try adding diced pork loin to Pineapple Fried Rice.
*Calories listed are only estimates and were calculated using MyFitnessPal.