Roasted Pork Tenderloin with Fresh Nectarine Salsa

Ingredients

  • 2 nectarines, washed, pitted and diced
  • 1 medium ripe tomato, seeded and diced
  • 1/4 chopped scallions
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon crushed red pepper flakes or to taste
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 24 ounces pork tenderloins, silver skin removed

Preparation

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. To make the salsa, place the nectarines, tomato, scallions, cilantro, lime juice and red pepper flakes in a small bowl; toss to blend. Season to taste with salt. Cover and refrigerate at least 30 minutes.
  3. In a small bowl, combine cumin, chili powder, olive oil and salt and pepper. Place tenderloins on parchment paper and brush and coat with cumin/chili powder mixture. Place in preheated oven and roast until lightly browned and when tested with a thermometer reaches 145F, about 20 to 25 minutes. Remove tenderloins from oven and tent with foil for 10 minutes(pork will continue to cook). Slice each tenderloin into medallions and place on serving plates with a generous spoonful of the salsa.

Categories

  • Dinner
  • Fruit
  • Meat
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • GI
  • MHealthy

Nutrition Information

Serving Size
4 ounces
Serves
6
Calories
196.00
Total Fat (g)
7.30
Saturated Fat (g)
1.50
Sodium (mg)
273.00
Total Carbohydrates (g)
7.60
Dietary Fiber (g)
1.50
Protein (g)
25.00