Roast Pork Tenderloin With Spicy Apple-Green Chile Salsa

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Photo by Beatriz Da Costa
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 354 calories
    • Fat 14 g
    • Sat Fat 3 g
    • Cholesterol 111 mg
    • Sodium 1112 mg
    • Protein 40 mg
    • Carbohydrate 16 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 65 mg

Ingredients

  1. Check 1 1 1/2- to 2-pound pork tenderloin
  2. Check 1teaspoon chili powder
  3. Check 1/2teaspoon cumin
  4. Check 1 1/2teaspoons salt
  5. Check 2tablespoons olive oil
  6. Check 2 medium unpeeled Granny Smith apples, diced
  7. Check 1 small red onion, chopped
  8. Check 2 cloves garlic, minced
  9. Check 2tablespoons cider vinegar
  10. Check 1/2cup chicken broth
  11. Check 1 4 1/2-ounce can chopped green chilies
  12. Check 1 jalapeño, seeded and chopped
  13. Check 1tablespoon sugar
  14. Check 1/4teaspoon black pepper
  15. Check 1/3cup chopped fresh cilantro
  16. Check 1/2cup diced red pepper

Directions

  1. Preheat oven to 400° F.
  2. Rub the pork with the chili powder, cumin, and 1 1/4 teaspoons of the salt. In a large skillet, over medium-high heat, heat 1 tablespoon of the olive oil. Add the pork and brown on all sides. Transfer the pork to a roasting pan; set aside.
  3. In the same skillet, over medium heat, add the remaining olive oil. Add the apples, red onion, garlic, and vinegar and cook 5 to 8 minutes or until the apples and onion are translucent. Add the broth, chilies, jalapeño, sugar, black pepper, cilantro, and the remaining 1/4 teaspoon of salt. Stir and cook, uncovered, over medium-low heat until the apples are tender, 20 to 30 minutes. Add the red pepper during the last 5 minutes of cooking; set aside.
  4. While the salsa cooks, roast the pork for 20 to 25 minutes. Let stand 5 minutes before slicing. Serve with the salsa, buttered potatoes, and a leaf salad.