Pork Tenderloin with Cranberry Salsa

Serves 4; 3 ounces pork and 1/2 cup salsa per serving
<br><br>
<b>Ingredients</b>
<br><br>
Cranberry Salsa:
<ul>
<li> 1medium poblano pepper, seeds and ribs discarded, finely chopped
<li> 1 cup chopped fresh or canned pineapple chunks, drained
<li> 1/2 cup dried sweetened cranberries
<li> 1/2 cup finely chopped red onion
<li> 1 teaspoon grated peeled ginger root
<li> 1/2 teaspoon ground cinnamon
<li> 1 pound pork tenderloin, all visible fat and silver skin discarded
<li> 1/4 teaspoon paprika
<li> 1/4 teaspoon salt
<li> 1/4 teaspoon pepper
<li> 1/8 teaspoon garlic powder </li></ul>
<br>
<br>
<b>Directions</b>
<br><br>
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.
<br>
<br>
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.
<br><br>
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.
<br><br>
<b>Nutrients per Serving</b><br>
Calories: 222<br>
Total Fat: 4.5 g<br>
Saturated Fat:1.5 g<br>
Polyunsaturated Fat: 0.5 g<br>
Monounsaturated Fat: 2.0 g<br>
Cholesterol: 74 mg<br>
Sodium: 205 mg<br>
Carbohydrates: 21 g<br>
Fiber: 3 g<br>
Sugars: 16 g<br>
Protein: 25 g<br>
Dietary Exchanges: 1 1/2 fruit, 3 lean meat
<br>
<br>
This recipe is reprinted with permission from the American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss,

( American Heart Association )

Serves 4; 3 ounces pork and 1/2 cup salsa per serving

Ingredients

Cranberry Salsa:

  • 1medium poblano pepper, seeds and ribs discarded, finely chopped
  • 1 cup chopped fresh or canned pineapple chunks, drained
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup finely chopped red onion
  • 1 teaspoon grated peeled ginger root
  • 1/2 teaspoon ground cinnamon
  • 1 pound pork tenderloin, all visible fat and silver skin discarded
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder


Directions

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
Calories: 222
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,

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