Pork Tenderloin with Cranberry Salsa

Pineapple, cranberries, and cinnamon combine in a tangy salsa that is great for the winter holidays and refreshing enough for a hot summer's day. 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, toss in 1/8 teaspoon dried red pepper flakes.

Yield:

Serves 4; 3 ounces pork and 1/2 cup salsa per serving

Ingredients

1. For the Cranberry Salsa:
2. =====================
3. 1 medium poblano pepper
4. 1 cup chopped fresh pineapple or canned pineapple chunks packed in their own juice, drained
5. 1/2 cup dried sweetened cranberries
6. 1/4 cup finely chopped red onion
7. 1 teaspoon grated peeled gingerroot
8. 1/2 teaspoon ground cinnamon
9. .
10. 1-pound pork tenderloin, all visible fat and silver skin discarded
11. 1/4 teaspoon paprika
12. 1/4 teaspoon salt
13. 1/4 teaspoon pepper
14. 1/8 teaspoon garlic powder

Directions

1. Preheat the oven to 425°F.
2. Wearing disposable plastic gloves, discard the seeds and ribs of the poblano. Finely chop the poblano. Put in a medium bowl. Add the remaining salsa ingredients and toss gently. Set aside.
3. Place the pork on a baking sheet, tucking the narrow end under to allow the pork to cook evenly.
4. In a small bowl, stir together the remaining ingredients. Sprinkle over the pork.
5. Bake for 23 minutes, or until the pork is barely pink in the center and 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.) Serve the pork slices with the salsa on the side.

Notes