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Pork with Papaya Salsa and Pineapple-Chile Sauce

Yield 4 servings (serving size: 3 ounces pork, 1 cup salsa, 1/4 cup sauce)
In Puebla, Oaxaca, and Guerrero, fruit and meat - such as pineapple, papaya, and raisins with pork - make a popular combination. The salsa (admittedly more Tex-Mex than Mex) cools the heat of the chile sauce.

Ingredients

  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon whole allspice
  • 1/4 teaspoon black peppercorns
  • 1 (1-inch) piece cinnamon stick
  • 1 (1-pound) pork tenderloin
  • 1 pound Anaheim chiles
  • 2 cups cubed pineapple
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 2 tablespoons minced fresh mint
  • 4 cups cubed peeled ripe papaya
  • 1/4 cup raisins
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons fresh lime juice
  • Vegetable cooking spray
  • 2 tablespoons grated piloncillo or brown sugar
  • 1/4 teaspoon salt
  • Mint sprigs

Nutrition Information

  • calories 340
  • caloriesfromfat 14 %
  • fat 5.4 g
  • satfat 1.6 g
  • monofat 2.1 g
  • polyfat 0.8 g
  • protein 29.7 g
  • carbohydrate 47.7 g
  • fiber 6.4 g
  • cholesterol 83 mg
  • iron 3.6 mg
  • sodium 370 mg
  • calcium 86 mg

How to Make It

  1. Combine first 5 ingredients in a small skillet. Place over medium heat, and cook 3 1/2 minutes or until toasted, stirring constantly. Place spice mixture in a spice or coffee grinder, and process until finely ground. Rub spice mixture over pork; cover and refrigerate 2 hours.

  2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet. Broil 10 minutes or until blackened. Place chiles in a heavy-duty zip-top plastic bag, and seal; let stand 10 minutes. Peel chiles. Chop chiles; set aside.

  3. Place pineapple in a blender, and process until smooth. Remove 1/2 cup pineapple purée from blender, and place in a large bowl; set aside. Add chopped chiles, 2 tablespoons lime juice, and 1/4 teaspoon salt to pineapple purée in blender; process until smooth. Pour into a small nonaluminum skillet; stir in mint.

  4. Add papaya, raisins, green onions, and 2 tablespoons lime juice to 1/2 cup pineapple puree in bowl; stir well. Cover salsa, and chill.

  5. Preheat oven to 400°. Place pork on broiler pan coated with cooking spray; sprinkle piloncillo sugar and 1/4 teaspoon salt over pork. Bake at 400° for 30 minutes or until a meat thermometer registers 160°. Cut pork diagonally across the grain into thin slices; set aside, and keep warm.

  6. Cook pineapple-chile purée mixture over medium heat until thoroughly heated, stirring occasionally; spoon purée onto individual plates. Arrange pork slices over purée, and spoon papaya salsa over pork. Garnish with fresh mint, if desired.