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pork tenderloin chili powder cumin salt olive oil apples red onion garlic cider vinegar chicken broth green chilies sugar black pepper fresh cilantro
Viewed: 109 - Published at: 6 years agoIngredients
- 1 1 1/2- to 2-pound pork tenderloin
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 2 medium unpeeled Granny Smith apples, diced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons cider vinegar
- 1/2 cup chicken broth
- 1 4 1/2-ounce can chopped green chilies
- 1 jalapeno, seeded and chopped
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- 1/3 cup chopped fresh cilantro
Method
- Preheat oven to 400 F. Rub the pork with the chili powder, cumin, and 1 1/4 teaspoons of the salt. In a large skillet, over medium-high heat, heat 1 tablespoon of the olive oil. Add the pork and brown on all sides. Transfer the pork to a roasting pan; set aside. In the same skillet, over medium heat, add the remaining olive oil. Add the apples, red onion, garlic, and vinegar and cook 5 to 8 minutes or until the apples and onion are translucent. Add the broth, chilies, jalapeno, sugar, black pepper, cilantro, and the remaining 1/4 teaspoon of salt. Stir and cook, uncovered, over medium-low heat until the apples are tender, 20 to 30 minutes. Add the red pepper during the last 5 minutes of cooking; set aside. While the salsa cooks, roast the pork for 20 to 25 minutes. Let stand 5 minutes before slicing. Serve with the salsa, buttered potatoes, and a leaf salad.
