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1 1/4 to 1 1/2 lbs. pork tenderloin
1 (8 1/2 oz.) can sliced pineapple
1 tsp. dry mustard
1/2 tsp. ground ginger
1/2 tsp. paprika
1 tbsp. brown sugar
1 tbsp. lemon juice
2 tsp. cornstarch

Drain pineapple and keep the juice. Keep pineapple rings for garnish. Trim excess fat from pork. Place pork on a rack in a baking pan. Mix 1/3 cup juice, mustard, ginger, paprika, brown sugar, lemon juice and cornstarch in a small pan. Bring to a boil and stir until thickened. Brush pork loin with part of the glaze. Bake uncovered at 350 degrees for 1 hour or until meat is tender. Brush meat with glaze several times during baking. Turn meat over and brush both sides. Arrange pineapple rings and serve. Slice meat across grain.
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