Nutrition Facts

Ingredients
Pork
- 1 lb. pork tenderloin (all visible fat discarded)
- 1/4 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. garlic powder
Salsa
- OR1 cup chopped, fresh pineapple
- 1 cup canned pineapple chunks (packed in their own juice, drained)
- 1/2 cup dried sweetened cranberries
- 1/4 cup finely chopped red onion
- 1 medium poblano pepper (seeds and ribs discarded, finely chopped)
- 1 tsp. grated, peeled gingerroot
- 1/2 tsp. ground cinnamon
Directions
- Preheat the oven to 425°F.
- Place the pork on a baking sheet, tucking the narrow end under so the pork is an even thickness.
- In a small bowl, stir together the remaining ingredients. Sprinkle over the pork. Using your fingertips, gently press the mixture so it adheres to the pork.
- Bake for 20 to 25 minutes, or until the pork registers 150°F on an instant-read 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°F. It should be a little pink in the center. Serve with the salsa on the side.
Cooking 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, add 1/8 teaspoon dried red pepper flakes to the salsa.
Tip: Serving size 3 ounces pork and 1/2 cup salsa