Recipe: Pork Tenderloin Cancun with Chorizo Potatoes and Tomato Fruit Salsa

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Betsy at Recipelink.com 10-5-2002

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Recipe: Assorted Recipes (38)

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3113966

Pork Tenderloin Cancun with Chorizo Potatoes and Tomato Fruit Salsa
Source: National Pork Board

1 (1-pound) pork tenderloin
1/2 cup light coconut milk
2 tablespoons minced chipotle chiles in adobo sauce
1/2 cup fresh pineapple, pureed (or juice from 8-ounce can pineapple tidbits)
4 tablespoons minced cilantro
1 tablespoon soy sauce
4 small (or 2 large) russet potatoes, peeled and cubed
1 teaspoon olive oil
2 ounces chorizo, loose or in casing

Place pork in half-gallon self-sealing bag; add coconut milk, chiles, pureed pineapple (or juice) and cilantro; seal bag and toss to blend well. Refrigerate 2-4 hours.
Heat oven to 450 degrees F. Spray large shallow roasting pan with cooking spray, dry potato cubes well with paper toweling and toss with olive oil; spread potatoes in pan, crumble chorizo evenly over potatoes. Remove pork from marinade, discarding marinade, and pat dry with paper toweling. Keeping potatoes and chorizo in a single layer, place pork in center of roasting pan. Roast pork and potatoes for 30 minutes, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting.
Slice pork tenderloin, top with Tomato Fruit Salsa (Condiment catergory), serve potatoes alongside. Garnish with cilantro sprigs if desired.

Nutrition Facts
Calories 390 calories, Protein 31 grams, Fat 12 grams
Saturated Fat 4 grams, Sodium 238 milligrams
Cholesterol 85 milligrams, Carbohydrates 40 grams

Tomato Fruit Salsa
Source: National Pork Board

1/2 cup diced fresh pineapple, or one 8-ounce can pineapple tidbits, drained well (reserve juice for marinade)
1 large tomato, diced
1 tomatillo, diced
1 navel orange, peeled and diced
1 tablespoon honey
1/4 teaspoon salt
1 garlic clove, crushed
1/4 cup minced cilantro
2 tablespoons lime juice
1 tablespoon minced chipotle chile in adobo sauce

In medium bowl stir together all ingredients; cover and set aside. Taste and adjust seasoning with salt and pepper, if necessary.

Nutrition Facts
Calories 60 calories, Protein 1 grams, Fat 0 grams
Saturated Fat 0 grams, Sodium 170 milligrams
Cholesterol 0 milligrams, Carbohydrates 14 grams

Replies:

	Recipe: Assorted Recipes (38)
	Betsy at Recipelink.com - 10-5-2002
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	30	Recipe: Pork Tenderloin with Roasted Sweet Potatoes
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		Betsy at Recipelink.com - 10-5-2002
	34	Recipe: Pork Tenderloin Cancun with Chorizo Potatoes and Tomato Fruit Salsa
		Betsy at Recipelink.com - 10-5-2002
	35	Recipe: Moroccan-Seasoned Chops with Fruited Couscous
		Betsy at Recipelink.com - 10-5-2002
	36	I love guava. Thanks for the guava cake recipe, Gladys (nt)
		Mary/New Hampshire - 10-5-2002
	37	Recipe: Walnut Camembert
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	38	Recipe: Maple Walnut Pound Cake
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	39	Recipe: Southwest Spiced Walnuts
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	40	You are very welcome dear Mary/New Hampshire! (nt)
		Gladys/PR - 10-6-2002

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