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Roast Pork Tenderloin With Spicy Apple-Green Chile Salsa

Roast Pork Tenderloin With Spicy Apple-Green Chile Salsa
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2004

Nutritional Information

  • 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 .

Quick Tip

Charcoal grill
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.

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