Pork with Grapefruit-Mint Salsa

For easy cleanup, line your jelly roll pan with foil and lightly coat with cooking spray before placing the pork in the pan. Simply remove the foil after cooking and throw it away.

Yield: 4 servings (serving size: 3 ounces pork and about 1/3 cup salsa)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 4.1g
  • Saturated fat: 1.4g
  • Protein: 25.2g
  • Carbohydrate: 19.2g
  • Cholesterol: 74mg
  • Iron: 2.6mg
  • Sodium: 208mg
  • Calories from fat: 17%
  • Fiber: 2.3g
  • Calcium: 35mg

Ingredients

  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pork tenderloin, trimmed
  • Cooking spray
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup finely chopped yellow bell pepper
  • 1/2 cup refrigerated red grapefruit sections, drained
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh mint
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar

Preparation

  1. Preheat oven to 425°.
  2. Combine allspice and next 5 ingredients in a small bowl. Stir well, and rub evenly on pork. Place pork on a jelly roll pan coated with cooking spray.
  3. Bake at 425° for 28 minutes or until a thermometer registers 160° (slightly pink).
  4. While meat cooks, combine apricots and next 6 ingredients in a medium bowl. Let stand 30 minutes. Serve salsa over pork.
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