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:|
|2||2tsp. each brown sugar and garlic powder|
|1||1tsp. each black pepper, ground cumin, and ground cinnamon|
|1⁄4||1/4tsp. kosher salt|
|1⁄8||1/8tsp. cayenne pepper|
|12||12oz. pork tenderloin, trimmed|
|1||1Tbsp. canola oil|
|FOR THE SALSA, WHISK:|
|2||2Tbsp. fresh lime juice|
|1⁄8||1/8tsp. each ground cumin and ground coriander|
|1⁄2||1/2cup chopped fresh pineapple|
|1⁄2||1/2cup chopped oranges|
|2||2 scallions, chopped|
|2||2Tbsp. chopped fresh cilantro|
|1||1Tbsp. minced jalapeño|
Preheat oven to 400°.
For the tenderloin, combine brown sugar, garlic powder, black pepper, cumin, cinnamon, 1⁄4 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.
Per serving: 339 cal; 11g total fat (2g sat); 111mg chol; 338mg sodium; 23g carb; 3g fiber; 38g protein
Use a thin, sharp knife to trim the connective tissue — known as silverskin — from the tenderloin
Rub the spices into the tenderloin, then let sit 10 minutes so the flavors work their way into the meat
To section an orange, slice off the ends, cut along the curve, then slice on either side of each membrane.