Description
A delicious and unique 30 minute dinner recipe, Roasted Pork Tenderloin with Strawberry Jalapeno Salsa is a savory, sweet and spicy dish. The fresh salsa also makes for a tasty dip with tortilla chips too.
Ingredients
Scale
for the pork tenderloin
- 2 (1 pound) pork tenderloins
- extra virgin olive oil
- juice of 1 lime
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
for the strawberry jalapeno salsa
- 2 cups chopped fresh strawberries
- 1/4 cup diced red onion
- 1/4 cup chopped cucumber
- 2 tablespoons diced jalapeno
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lime juice
- 2 teaspoons honey
- 2 teaspoon extra virgin olive oil
- kosher salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Set aside.
- Place pork tenderloins on a work surface. Drizzle with extra virgin olive oil and lime juice.Â
- In a small bowl, combine thyme, parsley, onion and garlic powders, paprika, kosher salt and pepper.
- Generously coat the pork tenderloins with herb and spice mix.
- Heat a large sauté pan over medium high heat. Add about 2 tablespoons of extra virgin olive oil. When the oil begins to shimmer, add the seasoned pork tenderloin. Brown on all sides, about 2 to 3 minutes per side.
- Place the browned pork tenderloins on the prepared baking sheet. Roast in the oven for about 10 to 15 minutes. The cooking time will depend on the size of the tenderloins. The pork is ready when the internal temperature is 145 degrees on a digital thermometer. Remove from the oven and let rest.
- While the pork is roasting, make the Strawberry Jalapeno Salsa.
- In a medium sized bowl, combine the strawberries, red onion, cucumber, jalapeno, parsley, lime juice, honey and extra virgin olive oil. Season to taste with kosher salt and pepper. Set aside.
- Slice the pork tenderloin in 1 inch medallions and place on a platter. Drizzle with any of the accumulated pan juices. Serve with the Strawberry Jalapeno Salsa.
Notes
- Take the pork tenderloins out of the refrigerator at least 30 minutes before you start to cook. By removing the chill, the pork will cook more evenly and quickly.
- Don't skip the step of searing the tenderloins before roasting them. Not only does it add beautiful golden color, it also makes for a nice smoky crust on the pork.
- Let the pork rest about 5 to 10 minutes before slicing it into medallions. This will redistribute the juices throughout the meat.
- Cut the strawberries and vegetables in similar sized pieces for the salsa. This makes for the prettiest presentation
- Prep Time: 15 minutes
- Cook Time: 15
- Category: entrée
- Method: stove top sauté and oven roast
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 430
- Sugar: 6.1 g
- Sodium: 584 mg
- Fat: 17.8 g
- Saturated Fat: 5.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10.6 g
- Fiber: 2.3 g
- Protein: 55.2 g
- Cholesterol: 171 mg