Roast Pork Tenderloin With Spicy Apple-Green Chile Salsa
Serves 4| Hands-On Time: | Total Time:
- 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
- Preheat oven to 400° F.
- 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.
- 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.
- 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.
- Per Serving
- Calories 354
- Calcium 65mg
- Carbohydrate 16g
- Cholesterol 111mg
- Fat 14g
- Fiber 3g
- Iron 3mg
- Protein 40mg
- Sat Fat 3g
- Sodium 1112mg
What does this mean? See Nutrition 101 .
Mild and tender, pork loin and tenderloin work well with many cooking methods―roasting, pan-searing, grilling, sautéing. Tougher (and less expensive) cuts, like shoulder and butt, are best suited to slow cooking and braising.