Glazed Pork Tenderloin With Pineapple Slaw

glazed-pork-tenderloin
Photo by  Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 365 calories
    • 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
  • April 2010

Ingredients

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