Following the Celebrity Operation Transformation food plan? Check out this Baked Pork Tenderloin with Pineapple Salsa from Week 2.


Portion calories: 390

  • 500g pork steak, trimmed
  • 1 tbsp olive oil
  • 250g baby potatoes
  • 175g chopped pineapple
  • 1/2 cucumber, de-seeded and chopped
  • 2 scallions, chopped
  • 1 small bunch of coriander, chopped

Food Staples

  • 1/2 tbsp white wine vinegar
  • 1/2 tbsp honey
  • 1/2 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. Place oil in an oven proof dish and place pork steak in dish.
  6. Mix the honey, chilli powder, cumin and water in a bowl and spread over the pork steak.  
  7. Place in oven and cook for 45 minutes or until cooked through.
  8. Serve 100g cooked meat serving per person with salsa and potatoes.
  9. Assemble side salad of spinach, cucumber and cherry tomatoes

Note: Refrigerate leftover to use tomorrow.