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.
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
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
How to Make It
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.
Preheat oven to 450°.
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.
To prepare salsa, combine apple and remaining ingredients. Serve with pork.
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