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
Units
Scale
Pork tenderloin
- 2 (1 pound) pork tenderloins
- 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
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 olive oil
- Kosher salt
- Freshly ground pepper
Instructions
- Prep: Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Set aside.
- Prep pork: Place pork tenderloins on a work surface. Drizzle with olive oil and lime juice.
- Combine spice rub: In a small bowl, combine thyme, parsley, onion and garlic powders, paprika, kosher salt and pepper.
- Season pork: Generously coat the pork tenderloins with herb and spice mix.
- Brown the pork: Heat a large sauté pan over medium high heat. Add about 2 tablespoons of olive oil. When the oil begins to shimmer, add the seasoned pork tenderloin. Brown on all sides, about 2-3 minutes per side.
- Roast the pork: Place the browned pork tenderloins on the prepared baking sheet. Roast in the oven for about 10-15 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.
- Make the salsa: 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 olive oil. Season to taste with kosher salt and pepper. Set aside.
- Slice and serve: 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