Ingredients
- 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 fresh 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
Preparation
Step 1
1. 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 to 4 hours.
2. Heat oven to 450°F (230°C). Spray large shallow roasting pan with cooking spray.
3. Dry potato cubes well with paper toweling and toss with olive oil; spread potatoes in pan, crumble chorizo evenly over potatoes.
4. 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.
5. Roast pork and potatoes for 30 minutes, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting.
6. Slice pork tenderloin. Garnish with cilantro sprigs if desired.
Serves 4.