This recipe is from Real Simple Magazine. Roast the pork while the salsa cooks.

ROAST PORK TENDERLOIN WITH
SPICY APPLE-GREEN CHILE SALSA

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
FOR THE SALSA:
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 green chilies
1 jalapeno, seeded and chopped
1 Tablespoon sugar
1/4 teaspoon black pepper
1/3 cup chopped fresh cilantro
1/2 cup red pepper, diced

Preheat oven to 400 degrees 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 he apples are tender, 20-30 minutes.

Add the red pepper during the last 5 minutes of cooking; set aside.

While the salsa cooks, roast the pork for 20-25 minutes. Let stand 5 minutes before slicing.

Serve with the salsa, buttered potatoes and a leaf salad.