Delicious Decisions: Pork Tenderloin with Cranberry Salsa

  • Serves: 4; 3 ounces pork and 1/2 cup salsa per serving


Pineapple, cranberries, and cinnamon combine in a tangy salsa that is great for the winter holidays and refreshing enough for a hot summer’s day.


Cranberry Salsa
1      medium poblano pepper, seeds and ribs discarded, finely chopped
1      cup chopped fresh pineapple or canned pineapple chunks packed in their own juice, drained
1/2   cup dried sweetened cranberries
1/4   cup finely chopped red onion
1      teaspoon grated peeled gingerroot
1/2   teaspoon ground cinnamon
1-pound pork tenderloin, all visible fat and silver skin discarded
1/4   teaspoon paprika
1/4   teaspoon salt
1/4   teaspoon pepper
1/8   teaspoon garlic powder

Cooking Instructions

Preheat the oven to 425°F.

Wearing disposable plastic gloves, discard the seeds and ribs of the poblano. Finely chop the poblano. Put in a medium bowl. Add the remaining salsa ingredients and toss gently. Set aside.

Place the pork on a baking sheet, tucking the narrow end under to allow the pork to cook evenly.
In a small bowl, stir together the remaining ingredients. Sprinkle over the pork.

Bake for 23 minutes, or until the pork is barely pink in the center and 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.)

Serve the pork slices with the salsa on the side.

Cook's 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, toss in 1/8 teaspoon dried red pepper flakes.

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Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
4.5 g
Saturated Fat
1.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
2.0 g
74 mg
205 mg
21 g
3 g
16 g
25 g

Dietary Exchanges

1½ fruit, 3 lean meat

This recipe is reprinted with permission from the American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, Second Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.