Spanish Pork with Apple-Citrus Salsa

Photo: Nina Choi

Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.

Yield: Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 59 Minutes

Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 9.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.2g
  • Carbohydrate: 10.7g
  • Fiber: 2g
  • Cholesterol: 74mg
  • Iron: 1.5mg
  • Sodium: 453mg
  • Calcium: 21mg

Ingredients

  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pimenton
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 (1-pound) pork tenderloin, trimmed
  • 2 cups diced Granny Smith apple
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons apple juice
  • 1/2 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 2 green onions, thinly sliced
  • 1/2 jalapeño pepper, thinly sliced
  • Cooking spray

Preparation

  1. 1. Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.
  2. 2. Preheat grill to medium-high heat.
  3. 3. Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.
  4. 4. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.
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