Roast Pork Tenderloin with Spicy Apple-Green Chile Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
1. 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, jalapeno, 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.
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