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

Ingredients

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

View full recipe at My Recipes