A sweet and spicy jalapeno-pineapple-cranberry sauce gives a kick to oven-roasted pork tenderloin.Yield: 6-8 servings
Difficulty Rating: Intermediate
Nutritional Highlights: Lean pork is high in protein, B vitamins and a good source of potassium and zinc.Recipe Created By: Kim Galeaz
Recipe From: My Indiana Home
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- 2 pork tenderloins, about 2 to 2½ pounds total
- 1 ½ teaspoon dried oregano
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- ½ teaspoon chili powder*
Zesty Cranberry Sauce:
- 12 ounces fresh or frozen cranberries
- 1 cup apple cider
- 1 cup dark brown sugar, firmly packed
- 1 can (8 ounces) crushed pineapple in natural juice
- zest and juice from one lime (about 2 teaspoons zest and 2 tablespoons juice)
- ½ of a large jalapeno pepper, finely minced (use more jalapeno pepper for hotter, spicier sauce)
- ½ teaspoon ground cumin
- 3 tablespoons cilantro, finely chopped
Tips & Notes
• Buy extra bags of fresh, in-season cranberries to use all year long. Just freeze in zippered plastic bags.
• To ensure this recipe is gluten-free, check chili powder ingredients for MSG and/or flour.
- Preheat oven to 425 degrees.
- Trim excess fat from pork if necessary.
- Stir together oregano, salt, pepper and chili powder in a small bowl. Rub over pork, completely coating both tenderloins with spice mixture.
- Place tenderloins in a shallow pan. Roast uncovered, about 20 to 30 minutes, or until thermometer reaches 155°F to 160°F in thickest portion of tenderloin.
- Let rest 10 minutes before slicing.
- While the pork roasts, prepare cranberry sauce. In a medium saucepan over high heat, bring cranberries, apple cider and sugar to a boil.
- Reduce heat to medium and stir in entire can of pineapple, lime zest, lime juice, minced jalapeno and cumin. Continue boiling gently, stirring occasionally, until slightly thickened and cranberries pop, about 10 to 15 minutes.
- Remove from heat, stir in cilantro and set aside to cool slightly.
- Serve warm or at room temperature with roasted pork tenderloin.