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Roast Pork Tenderloin with Spicy Apple-Green Chile Salsa

Photo: Beatriz Da Costa
Prep time 20 mins
Other time 45 mins
Yield Makes 4 servings

Ingredients

  • 1 1 ½- to 2-pound pork tenderloin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 2 medium unpeeled Granny Smith apples, diced
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons cider vinegar
  • 1/2 cup chicken broth
  • 1 4 ½-ounce can chopped green chilies
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon sugar
  • 1/4 teaspoon black pepper
  • 1/3 cup chopped fresh cilantro

Nutrition Information

  • calcium 65 mg
  • calories 354
  • caloriesfromfat 0 %
  • carbohydrate 16 g
  • cholesterol 111 mg
  • fat 14 g
  • fiber 3 g
  • iron 3 mg
  • protein 40 mg
  • satfat 3 g
  • sodium 1112 mg

How to Make It

  1. Preheat oven to 400 F. Rub the pork with the chili powder, cumin, and 1 1/4 teaspoons of the salt. In a large skillet, over medium-high heat, heat 1 tablespoon of the olive oil. Add the pork and brown on all sides. Transfer the pork to a roasting pan; set aside. In the same skillet, over medium heat, add the remaining olive oil. Add the apples, red onion, garlic, and vinegar and cook 5 to 8 minutes or until the apples and onion are translucent. Add the broth, chilies, jalapeno, sugar, black pepper, cilantro, and the remaining 1/4 teaspoon of salt. Stir and cook, uncovered, over medium-low heat until the apples are tender, 20 to 30 minutes. Add the red pepper during the last 5 minutes of cooking; set aside. While the salsa cooks, roast the pork for 20 to 25 minutes. Let stand 5 minutes before slicing. Serve with the salsa, buttered potatoes, and a leaf salad.