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 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.
- Heat oven to 450 degrees
F. 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.
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, The Other White Meat.
