Roasted Spiced-Pork Tenderloin with Beet, Apple, and Caraway Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Combining Thai and northern European flavors may seem odd, but the sweet beet, apple, and caraway work remarkably well with the salty hotness of Thai spicing. Ingredients:
1/2 cup water |
1/3 cup fresh orange juice |
1/4 cup fresh lime juice |
2 1/2 tablespoons chopped peeled fresh lemongrass |
1 tablespoon minced fresh cilantro |
1 tablespoon thai fish sauce |
1 tablespoon low-sodium soy sauce |
1 teaspoon brown sugar |
1 teaspoon grated peeled fresh ginger |
2 garlic cloves, minced |
1 (1-pound) pork tenderloin, trimmed |
cooking spray |
2 cups diced granny smith apple |
1 cup diced, cooked beets |
1/4 cup sliced green onions |
1/4 cup diced seeded anaheim chile |
1 tablespoon chopped fresh mint |
2 teaspoons rice vinegar |
1/2 teaspoon caraway seeds, crushed |
1/2 teaspoon brown sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. To prepare pork, combine first 11 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator for 4 to 12 hours, turning bag occasionally.
2. Preheat oven to 450°.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Pat pork dry with paper towels. Add pork to pan; cook 6 minutes, browning on all sides. Remove pork from pan; place on a broiler pan coated with cooking spray. Place reserved marinade in a small saucepan; bring to a boil. Remove from heat. Bake pork at 450° for 25 minutes or until a thermometer registers 155° (slightly pink), basting occasionally with reserved marinade. Let stand 5 minutes; thinly slice.
4. To prepare salsa, combine apple and remaining ingredients. Serve with pork.
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