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

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

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.