Roast Pork Tenderloin with Spicy Apple-Green Chile Salsa

Photo: Beatriz Da Costa

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Other: 45 Minutes

Nutritional 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

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

Preparation

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.

Note:

Francine Maroukian,

October 2004