Roast Pork Tenderloin With Spicy Apple-Green Chile Salsa

Roast Pork Tenderloin With Spicy Apple-Green Chile Salsa
Beatriz Da Costa
Serves 4
preparation
20
minutes
cooking
65
minutes

Ingredients

1
1 1/2- to 2-pound pork tenderloin
1
teaspoon
chili powder
1/2
teaspoon
cumin
1 1/2
teaspoons
salt
2
tablespoons
olive oil
2
medium unpeeled Granny Smith apples, diced
1
small red onion, chopped
2
cloves garlic, minced
2
tablespoons
cider vinegar
1/2
cup
chicken broth
1
4 1/2-ounce can chopped green chilies
1
jalapeño, seeded and chopped
1
tablespoon
sugar
1/4
teaspoon
black pepper
1/3
cup
chopped fresh cilantro
1/2
cup
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.
Greg Patent
September 2004

Nutritional Information

  • Per Serving
  • Calories 354
  • Calcium 65 mg
  • Carbohydrate 16 g
  • Cholesterol 111 mg
  • Fat 14 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 40 mg
  • Sat Fat 3 g
  • Sodium 1112 mg
What does this mean? See Nutrition 101.