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