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

recipe
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.
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Yield:

4 servings (serving size: 3 ounces pork and about 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

December 2003
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