Good 4 Me: Pork Tenderloin with Cranberry Salsa

BANGOR, Maine (WABI) - Hannaford Registered Dietitian Mary LaVanway has a tasty holiday recipe to share when you are hosting during the festive season.

Cranberries always evoke nostalgia for the holidays and this pork is worthy of your family gathering. The pork is seasoned simply before roasting to compliment the salsa which is served on the side (or the top, if you wish).

Pork Tenderloin with Cranberry Salsa

Number of Servings: 4 per container (188 g)

Active Time: 15 min.

Total Time: 1 hour

Ingredients:

Cranberry Salsa:

• 1 poblano pepper, seeded and minced
• 1 cup pineapple chunks
• ½ cup dried sweetened cranberries
• ¼ cup minced red onion
• 1 tsp. grated, peeled ginger
• ½ tsp. cinnamon

Pork:

• 1 lb. pork tenderloin, trimmed
• ¼ tsp. paprika
• ¼ tsp. salt
• ¼ tsp. pepper
• ⅛ tsp. garlic powder

Directions:

1. Preheat oven to 425ºF.
2. Toss together all salsa ingredients. Let rest in fridge until pork is ready to serve.
3. Place the pork on a baking sheet, tucking the narrow end under to allow the pork to cook evenly.
4. In a small bowl, stir together the spices and sprinkle over the pork. Bake until the pork reaches a minimal internal temperature of 150ºF (20-25 minutes). Let stand 5 minutes before slicing.

Nutritional Information:

Amount per serving:

• Calories: 225 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 74mg
• Sodium: 210mg
• Total Carbohydrate: 25g
• Dietary Fiber: 3g
• Total Sugars: 19g
• Includes 13g Added Sugars
• Protein: 25g

A full recipe can be found here.