Spice-Rubbed Pork Tenderloin with pineapple salsa

Fresh pineapple is available year-round, but if one is too large for the two of you to finish, feel free to use frozen for both the salsa and the rice.

Makes: 2 servings Total time: 30 minutes

FOR THE TENDERLOIN, COMBINE:
22tsp. each brown sugar and garlic powder
11tsp. each black pepper, ground cumin, and ground cinnamon
14 1/4tsp. kosher salt
18 1/8tsp. cayenne pepper
1212oz. pork tenderloin, trimmed
11Tbsp. canola oil
FOR THE SALSA, WHISK:
22Tbsp. fresh lime juice
14 1/4tsp. honey
18 1/8tsp. each ground cumin and ground coriander
12 1/2cup chopped fresh pineapple
12 1/2cup chopped oranges
22 scallions, chopped
22Tbsp. chopped fresh cilantro
11Tbsp. minced jalapeño

Preheat oven to 400°.

For the tenderloin, combine brown sugar, garlic powder, black pepper, cumin, cinnamon, 14 tsp. salt, and cayenne; rub over pork and let stand 10 minutes.

Heat oil in an ovenproof skillet over medium-high. Add pork and brown on all sides, about 5 minutes.

Transfer skillet to oven and roast pork until a thermometer inserted into the thickest part registers 145°, 16 18 minutes. Transfer pork to a cutting board and tent with foil; let rest 10 minutes before slicing.

For the salsa, whisk together lime juice, honey, cumin, and coriander. Stir in pineapple, oranges, scallions, cilantro, and jalapeño.

Serve pork with salsa.

Nutrition Information
Per serving: 339 cal; 11g total fat (2g sat); 111mg chol; 338mg sodium; 23g carb; 3g fiber; 38g protein

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