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