Glazed Pork Tenderloin With Pineapple Slaw

Glazed Pork Tenderloin With Pineapple Slaw
 Romulo Yanes
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

2
tablespoons
olive oil
2
small pork tenderloins (about 1 1/2 pounds total)
kosher salt and black pepper
3
tablespoons
ketchup
1
tablespoon
honey
1/4
teaspoon
ground chipotle chili pepper
1
small jicama (about 3/4 pound), peeled and cut into thin sticks
1/2
small pineapple, peeled, cored, and cut into thin sticks
1
red bell pepper, thinly sliced
1
cup
fresh cilantro sprigs
2
tablespoons
fresh lime juice

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
  3. In a small bowl, combine the ketchup, honey, and chili pepper. Brush the browned pork with half of it and transfer the skillet to the oven.
  4. Roast the pork, turning once, until cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least 5 minutes before slicing.
  5. Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro, lime juice, remaining tablespoon oil, and ¼ teaspoon each salt and pepper. Serve with the pork.
Sara Quessenberry
April 2010

Nutritional Information

  • Per Serving
  • Calories 365
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 98 mg
  • Sodium 444 mg
  • Protein 37 g
  • Carbohydrate 26 g
  • Sugar 15 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 36 mg
What does this mean? See Nutrition 101.