Pork with Cranberry Salsa |
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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 6 |
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Very Flavorful. Pretty to serve for guests or family. Ingredients:
2 (1 3/4 lb) pork tenderloin, trimmed of fat and silver skin |
3/4 teaspoon salt and pepper |
1/2 cup cilantro, chopped |
1 tablespoon cumin seed |
2 cloves garlic, crushed |
salsa |
1 1/4 cups cranberries, chopped |
1/3 cup maple syrup |
2 jalapeno peppers, seeded and minced |
3 scallions, thinly sliced |
3 tablespoons cilantro, chopped |
1 comice pear, cored and diced |
1 cup sweet pineapple, diced |
2 tablespoons lime juice |
2 tablespoons olive oil |
Directions:
1. Season port with 1/2 tsp each salt and pepper.
2. Combine 1/2 cup cilantro, the cumin seeds and garlic, and chop very finely.
3. Spread evenly over the tenderloins, wrap each separately in plastic wrap.
4. Refrigerate for 2 hours.
5. Salsa: In a bowl, mix berries, syrup, chiles, scallions.
6. Cover and let stand 2 hours, then stir.
7. Add remaining salsa ingredients Preheat oven to 400F.
8. Unwrap pork.
9. In a nonstick ovenproof skillet, heat oil over high heat.
10. Add port and cook 9-10 minutes turning over about 4 times to brown.
11. Discard fat Roast pork in skillet in oven 10-12 minutes or until the pork registers 150F.
12. Let rest 5 minutes.
13. Season with remaining salt and pepper.
14. Slice and serve with salsa.
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