Sunday, September 29, 2013

Cinnamon & Chili Pork Tenderloin with Fresh Apple Salsa

Yay, another new way to do pork tenderloin!  And it's not even remotely complicated!  It was so delicious and moist.  You could probably cut the salsa recipe in half - we ate a ton of it and had a lot left over.

Cinnamon & Chili Pork Tenderloin with Fresh Apple Salsa
from Mel's Kitchen Cafe

For the pork:
3 tbsp olive oil
4 garlic cloves, finely minced
2 tbsp chili powder
1 tbsp ground cinnamon
2 tsp salt
2 lb pork tenderloin

For the apple salsa:
2 cups crunchy sweet apples (like Fuji), cored and diced (about 2 medium apples)
1/2 cup red bell pepper, diced
1/3 fresh lime juice (from 2 limes)
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 tbsp honey
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 400F.  Line a 9x13" baking dish with foil and spray foil with cooking spray.  Whisk together the pork ingredients (except pork) in a bowl and add the pork and coat completely.  Heat a large skillet to medium-high heat and add a tablespoon of olive oil.  When the oil is hot and rippling, add the pork and brown on all sides, about 2-3 minutes per side.  Transfer the pork into the baking dish.  Bake for 16-18 minutes until the thermometer reads 145F.  Remove the pork from the oven and cover it with foil.  Let it rest about 10 minutes before slicing and serving.  While the pork is cooking, mix together the apple salsa ingredients.  Serve pork topped with the apple salsa.

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