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Roasted Spiced-Pork Tenderloin with Beet, Apple, and Caraway Salsa

Yield 4 servings (serving size: 3 ounces pork and about 1/2 cup salsa)
Combining Thai and northern European flavors may seem odd, but the sweet beet, apple, and caraway work remarkably well with the salty hotness of Thai spicing.

Ingredients

  • Pork:
  • 1/2 cup water
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 1/2 tablespoons chopped peeled fresh lemongrass
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (1-pound) pork tenderloin, trimmed
  • Cooking spray
  • Salsa:
  • 2 cups diced Granny Smith apple
  • 1 cup diced, cooked beets
  • 1/4 cup sliced green onions
  • 1/4 cup diced seeded Anaheim chile
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon caraway seeds, crushed
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 225
  • caloriesfromfat 17 %
  • fat 4.3 g
  • satfat 1.4 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 25.7 g
  • carbohydrate 21.5 g
  • fiber 3.1 g
  • cholesterol 74 mg
  • iron 2.5 mg
  • sodium 721 mg
  • calcium 35 mg

How to Make It

  1. To prepare pork, combine first 11 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator for 4 to 12 hours, turning bag occasionally.

  2. Preheat oven to 450°.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Pat pork dry with paper towels. Add pork to pan; cook 6 minutes, browning on all sides. Remove pork from pan; place on a broiler pan coated with cooking spray. Place reserved marinade in a small saucepan; bring to a boil. Remove from heat. Bake pork at 450° for 25 minutes or until a thermometer registers 155° (slightly pink), basting occasionally with reserved marinade. Let stand 5 minutes; thinly slice.

  4. To prepare salsa, combine apple and remaining ingredients. Serve with pork.