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Pork Tenderloin w/ Warm Fruit Salsa

Source of Recipe

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Pork Tenderloin w/ Warm Fruit Salsa

American Heart Assoc.
Diabetic Exchanges & WW Points
Serves 4; 3 ounces pork and 1/2 cup salsa per serving

1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 1-pound pork tenderloin, all visible fat discarded
1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use

1/2 medium red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1 medium fresh jalapeño, seeds and ribs discarded, finely chopped
1 8-ounce can pineapple tidbits in their own juice, drained well
1/4 cup golden raisins
2 tablespoons chopped cilantro

In a small bowl, stir together the curry powder, cumin, allspice, and salt. Sprinkle the mixture all over the pork. Using your fingertips, gently press the mixture so it adheres to the pork. Let stand for 15 minutes. Meanwhile, preheat the oven to 425°F.

In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Brown the pork for about 1 minute on each side, 4 to 5 minutes total. Transfer to an 11 x 7 x 2-inch glass baking dish.

Roast for about 15 minutes, or until the pork registers 145°F on an instant-read thermometer. Transfer to a cutting board. Let stand for 3 minutes. Cut crosswise into slices, saving the juices.

While the pork stands, wipe the skillet with a damp paper towel. Heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom.

Cook the bell pepper, onion, and jalapeño for 2 to 3 minutes, or until tender-crisp, stirring frequently. Stir in the pineapple, raisins, and cilantro. Cook for 1 minute, or until thoroughly heated. Remove from the heat.

Just before serving, drizzle the pork with the reserved pan juices. Serve the fruit salsa on the side.

One 3 ounces pork and 1/2 cup salsa serving equals: Calories 251; Total Fat 9.0 g (Saturated Fat 3.0 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 4.5 g); Cholesterol 78 mg; Sodium 206 mg; Carbohydrates 17 g; Fiber 2 g; Sugars 13 g; Protein 25 g++++ Dietary Exchanges: 1 fruit, 3 lean meat ++++ WWP: 5