Roasted Spiced-Pork Tenderloin with Beet, Apple, and Caraway Salsa

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Combining Thai and northern European flavors may seem odd, but the sweet beet, apple, and caraway work remarkably well with the salty hotness of Thai spicing.
4 servings (serving size: 3 ounces pork and about 1/2 cup salsa)


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1/2 cup water
1/3 cup fresh orange juice
1/4 cup fresh lime juice
2 1/2 tablespoons chopped peeled fresh lemongrass
1 tablespoon minced fresh cilantro
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
Cooking spray
2 cups diced Granny Smith apple
1 cup diced, cooked beets
1/4 cup sliced green onions
1/4 cup diced seeded Anaheim chile
1 tablespoon chopped fresh mint
2 teaspoons rice vinegar
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


To prepare pork, combine first 11 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator for 4 to 12 hours, turning bag occasionally.

Preheat oven to 450°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Pat pork dry with paper towels. Add pork to pan; cook 6 minutes, browning on all sides. Remove pork from pan; place on a broiler pan coated with cooking spray. Place reserved marinade in a small saucepan; bring to a boil. Remove from heat. Bake pork at 450° for 25 minutes or until a thermometer registers 155° (slightly pink), basting occasionally with reserved marinade. Let stand 5 minutes; thinly slice.

To prepare salsa, combine apple and remaining ingredients. Serve with pork.

Created date

November 2003

Nutritional Information

Calories 225
Caloriesfromfat 17 %
Fat 4.3 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 25.7 g
Carbohydrate 21.5 g
Fiber 3.1 g
Cholesterol 74 mg
Iron 2.5 mg
Sodium 721 mg
Calcium 35 mg