Roasted Spiced-Pork Tenderloin with Beet, Apple, and Caraway Salsa

Ingredients

  • ½ teaspoon caraway seeds, crushed
  • 1 tablespoon low-sodium soy sauce
  • ¼ cup fresh lime juice
  • ½ teaspoon brown sugar
  • 2 teaspoons rice vinegar
  • 1 tablespoon Thai fish sauce
  • 2 garlic cloves, minced
  • + 17 more ingredients
    • ¼ cup sliced green onions
    • ½ cup water
    • Pork:
    • 1 (1-pound) pork tenderloin, trimmed
    • Cooking spray
    • 2 ½ tablespoons chopped peeled fresh lemongrass
    • 1 teaspoon brown sugar
    • 1 cup diced, cooked beets
    • 2 cups diced Granny Smith apple
    • 1 teaspoon grated peeled fresh ginger
    • 1 tablespoon minced fresh cilantro
    • ¼ cup diced seeded Anaheim chile
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup fresh orange juice
    • Salsa:
    • ¼ teaspoon salt
    • 1 tablespoon chopped fresh mint

To prepare pork, combine first 11 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator for 4 to 12 hours, turning bag occasionally.Preheat oven to 450°.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Pa...

View full recipe at My Recipes

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