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

Ingredients

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

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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