Heart Healthy
Pineapple, cranberries, and cinnamon combine in a tangy salsa that's great for the winter holidays and refreshing enough for a hot summer’s day.
Print Recipe
Pork Tenderloin with Cranberry Salsa - Delicious Decisions
-
Servings:
4
Ingredients
Pork
-
1 lb. pork tenderloin -
1/4 tsp. paprika -
1/4 tsp. salt -
1/4 tsp. pepper -
1/8 tsp. garlic powder
Salsa
-
1 cup pineapple OR -
1 cup pineapple chunks -
1/2 cup cranberries -
1/4 cup red onion -
1 medium poblano pepper -
1 tsp. gingerroot -
1/2 tsp. cinnamon
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 425°F. -
Place the pork on a baking sheet, tucking the narrow end under so the pork is an even thickness. -
In a small bowl, stir together the remaining ingredients. Sprinkle over the pork. Using your fingertips, gently press the mixture so it adheres to the pork. -
Bake for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer. Transfer to a cutting board. Let stand for about 5 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F. It should be a little pink in the center. Serve with the salsa on the side.
Cooking Tip: For a milder dish or if poblanos are not available, use a medium green bell pepper instead. If you’d still like a little heat, add 1/8 teaspoon dried red pepper flakes to the salsa.
Tip: Serving size 3 ounces pork and 1/2 cup salsa
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 206 | |
|---|---|---|
| Total Fat | 2.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 1.0 g | |
| Cholesterol | 74 mg | |
| Sodium | 207 mg | |
| Total Carbohydrate | 21 g | |
| Dietary Fiber | 2 g | |
| Sugars | 17 g | |
| Protein | 24 g | |
Dietary Exchanges
3 very lean meat, 1 1/2 fruit
-
Servings:
4
Ingredients
Pork
-
1 lb. pork tenderloin -
1/4 tsp. paprika -
1/4 tsp. salt -
1/4 tsp. pepper -
1/8 tsp. garlic powder
Salsa
-
1 cup pineapple OR -
1 cup pineapple chunks -
1/2 cup cranberries -
1/4 cup red onion -
1 medium poblano pepper -
1 tsp. gingerroot -
1/2 tsp. cinnamon
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 425°F. -
Place the pork on a baking sheet, tucking the narrow end under so the pork is an even thickness. -
In a small bowl, stir together the remaining ingredients. Sprinkle over the pork. Using your fingertips, gently press the mixture so it adheres to the pork. -
Bake for 20 to 25 minutes, or until the pork registers 150°F on an instant-read thermometer. Transfer to a cutting board. Let stand for about 5 minutes before slicing. The pork will continue to cook during the standing time, reaching about 160°F. It should be a little pink in the center. Serve with the salsa on the side.
Cooking Tip: For a milder dish or if poblanos are not available, use a medium green bell pepper instead. If you’d still like a little heat, add 1/8 teaspoon dried red pepper flakes to the salsa.
Tip: Serving size 3 ounces pork and 1/2 cup salsa