Glazed Pork Tenderloin With Pineapple Slaw

By mschweickert

Ingredients

• 2 tablespoons  olive oil
• 2 small pork tenderloins (about 1 1/2 pounds total)
• kosher salt and black pepper
• 3 tablespoons  ketchup
• 1 tablespoon  honey
• 1/4 teaspoon  ground chipotle chili pepper
• 1 small jicama (about 3/4 pound), peeled and cut into thin sticks
• 1/2 small pineapple, peeled, cored, and cut into thin sticks
• 1 red bell pepper, thinly sliced
• 1 cup  fresh cilantro sprigs
• 2 tablespoons  fresh lime juice

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.

In a small bowl, combine the ketchup, honey, and chili pepper. Brush the browned pork with half of it and transfer the skillet
to the oven.

Roast the pork, turning once, until cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least
5 minutes before slicing.

Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro, lime juice, remaining tablespoon oil, and
¼ teaspoon each salt and pepper. Serve with the pork.