Pork Tenderloin with Cranberry Salsa
( American Heart Association )
Preheat the oven to 425 degrees F. Wearing disposable plastic gloves, discard the seeds and ribs of the poblano. Finely 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 the pork is barely pink in the center and registers 150 degrees F on an instantread 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 degrees F.) Serve the pork slices with the salsa on the side.
Cook's Tip: 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.
Nutrients per Serving
Total Fat: 4.5 g
Saturated Fat:1.5 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.0 g
Cholesterol: 74 mg
Sodium: 205 mg
Carbohydrates: 21 g
Fiber: 3 g
Sugars: 16 g
Protein: 25 g
Dietary Exchanges: 1 1/2 fruit, 3 lean meat
This recipe is reprinted with permission from the American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss,