Pork Tenderloin with Cranberry Salsa

  • Serves: 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.


1    cup chopped fresh pineapple or canned pineapple chunks packed in their own juice, drained
1/2 cup sweetened dried cranberries
1/4 cup finely chopped red onion
1    medium poblano pepper, seeds and ribs discarded, finely chopped
1    teaspoon grated peeled gingerroot
1/2 teaspoon ground cinnamon

1    1-pound pork tenderloin, all visible fat 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.

In a medium bowl, gently stir together the salsa ingredients. 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. 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. 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.

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, add 1/8 teaspoon crushed red pepper flakes to the salsa.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
2.5 g
Saturated Fat
1.0 g
Trans Fat
Polyunsaturated Fat
.5 g
Monounsaturated Fat
1.0 g
74 mg
207 mg
21 g
2 g
17 g
24 g

Dietary Exchanges

1½ fruit, 3 very lean meat

This recipe is reprinted with permission from American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, Copyright © 2011 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.