Roast Pork Tenderloin with Spicy Apple-Green Chile Salsa
Makes 4 servings
Photo: Beatriz Da Costa
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
How to Make It
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.
Even if the salt called for in this recipe was completely omitted, it would still taste like a plate of salt with some pork and salsa mixed in. Yuk, This recipe is way to salty. Will not be making again.
This recipe is yet another family favorite. Instead of pan roasting the pork loin I put it in my slow cooker. Makes it a bit easier. The salsa is extremely easy to make. I used Fuji apples, one of my favorites, and it came out great. The exact amount of sweetness and spicy for a great kick.
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