Pork Tenderloin with Cranberry Salsa

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
American Heart Association
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