Spice-Rubbed Pork Tenderloin with Apple-Cherry Salsa
Makes 4 to 6 servings
1 tablespoon vegetable oil
2/3 cup firmly packed lightly brown sugar
2 tablespoons ground chipotle chili powder
1 teaspoon kosher salt
1 teaspoon ground cumin
2 1/2 pounds pork tenderloin, cleaned and trimmed
1 cup fresh or thawed sweet cherries, pitted and halved
1 tart, green apple, diced
2 tablespoons chopped red onion
3 tablespoons golden raisins
1 jalapeno chile, seeded and finely chopped
Finely grated zest of 1 lime
Juice of 2 limes
3 tablespoons honey
Pinch of salt
2 tablespoons chopped fresh cilantro
For the pork:
Position a rack in the center of the oven. Preheat the oven to 400 degrees.
Pat the pork dry with paper towels and coat lightly and evenly with oil. Next, stir together the sugar, ground chipotle, salt, and cumin in a small bowl. Rub evenly over the pork tenderloins and place the tenderloins on a baking sheet.
Roast until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, about 20 minutes. Let stand 10 minutes. The internal temperature will rise about 5 degrees while the meat rests.
Meanwhile, stir together all of the ingredients for the salsa together in a large bowl.
Slice pork and serve with the salsa.
(Recipe Credit: Sheri Castle)
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