This dinner comes together easily and quickly: The spicy pork tenderloin and chorizo-seasoned potatoes roast together while you stir together the fruit salsa that complements them both. Accompany with warm corn or flour tortillas.

Pork Tenderloin Cancun with Chorizo Potatoes

1 (1-pound) pork tenderloin
1/2 cup light coconut milk
2 tablespoons minced chipotle chiles in adobo sauce
1/2 cup fresh pineapple, pureed (or juice from 8-ounce can pineapple tidbits)
4 tablespoons minced fresh cilantro
1 tablespoon soy sauce
4 small (or 2 large) russet potatoes, peeled and cubed
1 teaspoon olive oil
2 ounces chorizo, loose or in casing

1. Place pork in half-gallon self-sealing bag; add coconut milk, chiles, pureed pineapple (or juice) and cilantro; seal bag and toss to blend well. Refrigerate 2 to 4 hours.
2. Heat oven to 450°F (230°C). Spray large shallow roasting pan with cooking spray.
3. Dry potato cubes well with paper toweling and toss with olive oil; spread potatoes in pan, crumble chorizo evenly over potatoes.
4. Remove pork from marinade, discarding marinade, and pat dry with paper toweling. Keeping potatoes and chorizo in a single layer, place pork in center of roasting pan.
5. Roast pork and potatoes for 30 minutes, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting.
6. Slice pork tenderloin. Garnish with cilantro sprigs if desired.

Serves 4.

Nutrition Facts: Calories 390 calories Protein 31 grams Fat 12 grams Sodium 238 milligrams Cholesterol 85 milligrams Saturated Fat 4 grams Carbohydrates 40 grams

Recipe and photograph provided courtesy of Pork, Be Inspired®.