From: The American Heart Association
Ingredients
Cranberry Salsa
- 1 medium poblano pepper, seeds and ribs disgarded, finley chopped
- 1 cup chopped fresh or canned pinapple chunks,drained
- ½ cup dried sweetened cranberries
- ¼ cup finely chopped red onion
- 1 teaspoon grated peeled ginger root
- ½ teaspoon ground cinnamon
Pork Tenderloin
- 1 pound pork tenderloin, all visible fat and silver skin discarded
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon garlic powder
Instructions
Preheat oven to 425°F
Wearing disposable plastic gloves, discard the seeds and ribs of the poblano. Finley chop the poblano. Put in a medium bowl. Add the remaining salsa ingredients and toss gently. Set aside.
Place the pork on a baking sheet, tucking the narrow end under to allow the pork to cook evenly.
In a small bowl, stir together the remaining ingredients. Sprinkle over the pork. Bake for 23 minutes, or until pork is barely pink in the center and registers 150°F on an instant read thermometer.
Transfer to a cutting board. Let stand for about 5 minutes before slicing(the pork will continue to cook during the standing time, reaching about 160°F) Serve the pork slices with the salsa on the side.
Nutrition Information
Makes 4 servings (3 ounces pork and ½ cup salsa per serving)
Calories: 222; Total Fat:4.5 g (Saturated Fat:1.5 g); Cholesterol: 74mg; Sodium: 205mg;
Total Carbohydrate: 21g; Dietary Fiber: 3g; Protein: 25g
Notes: For a milder dish or if poblanos are not available, use a medium green bell pepper instead. If you’d still like a little heat, toss in 1/8 teaspoon dried red pepper flakes.