Spanish Pork with Apple-Citrus Salsa

By ngaldi

Joanne Weir, Cooking Light

SEPTEMBER 2011

Ingredients

• 1 1/2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pimenton
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided
• 1 (1-pound) pork tenderloin, trimmed
• 2 cups diced Granny Smith apple
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons apple juice
• 1/2 teaspoon grated lime rind
• 1 1/2 teaspoons fresh lime juice
• 2 green onions, thinly sliced
• 1/2 jalapeño pepper, thinly sliced
• Cooking spray

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.

2. Preheat grill to medium-high heat.

3. Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.

4. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.