Ingredients
- Cranberry Salsa:
- 1 poblano pepper, seeded and minced
- 1 cup pineapple chunks
- ½ cup dried sweetened cranberries
- ¼ cup minced red onion
- 1 tsp. grated, peeled ginger
- ½ tsp. cinnamon
- Pork:
- 1 lb. pork tenderloin, trimmed
- ¼ tsp. paprika
- ¼ tsp. salt
- ¼ tsp. pepper
- ⅛ tsp. garlic powder
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 425ºF.
- Toss together all salsa ingredients. Let rest in fridge until pork is ready to serve.
- Place the pork on a baking sheet, tucking the narrow end under to allow the pork to cook evenly.
- In a small bowl, stir together the spices and sprinkle over the pork. Bake until the pork reaches a minimal internal temperature of 150ºF (20-25 minutes). Let stand 5 minutes before slicing.