Pork Tenderloin Cancun with Chorizo Potatoes
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.
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
- 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.
- Preheat oven to 450°F (230°C). Spray large shallow roasting pan with cooking spray.
- Dry potato cubes well with paper toweling and toss with olive oil; spread potatoes in pan, crumble chorizo evenly over potatoes.
- 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.
- Roast pork and potatoes for 30 minutes, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting.
- Slice pork tenderloin. Garnish with cilantro sprigs if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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 National Pork Board.