Roast Pork Tenderloin with Spicy Apple-Green Chile Salsa

Roast Pork Tenderloin with Spicy Apple-Green Chile Salsa
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Calories: 354
  • Fat: 14g
  • Saturated fat: 3g
  • Carbohydrates: 16g
  • Sodium: 1112mg
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 111mg
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 1 ½- to 2-pound pork tenderloin
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1½ 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
  • ½ cup chicken broth
  • 1 4 ½-ounce can chopped green chilies
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon sugar
  • ¼ teaspoon black pepper
  • ⅓ cup chopped fresh cilantro
Instructions
  1. Preheat oven to 400 F. Rub the pork with the chili powder, cumin, and 1¼ 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.
  2. 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, jalapeno, sugar, black pepper, cilantro, and the remaining ¼ teaspoon of salt. Stir and cook, uncovered, over medium-low heat until the apples are tender, 20 to 30 minutes.
  3. 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.

More Goodies:
Share Via:
bipolarme

bipolarme

Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.