Cinnamon Chili Rubbed Pork Tenderloin with Apple Salsa

March 23, 2014

This week’s recipe is from So Good Paleo and Multiply Delicious.  This recipe makes a regular appearance at our house.  The cinnamon and chili powder give the pork a really great flavor and I love the apple salsa with just about everything.

For leftovers try placing slices of pork on top of a bed of spinach or other salad greens and then top with the apple salsa.

Cinnamon Chili Rubbed Pork Tenderloin

  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • ½ tablespoon ground cinnamon
  • 1 pork tenderloin
  • Salt and pepper to taste

Preheat oven to 400 degrees.  Combine olive oil, garlic, chili powder, and cinnamon in a large shallow bowl.  Add pork, and turn to coat evenly with chili cinnamon mixture.  Sprinkle both sides of the pork with salt and pepper.  Let the pork marinate in the rub for about 15 to 30 minutes.

Heat a grill pan over medium-high heat, and spray with coconut spray (or oil pan slightly).  Add pork and cook until browned and grill marks appear, 2 to 3 minutes per side.

Transfer pan to oven.  Bake pork to desired doneness, 17 to 18 minutes.  Let stand for at least 5 minutes, then cut into 1/2-inch thick slices.

Apple Salsa

  • 2 cups diced Fuji apple, about 2 medium apples
  • 1/2 cup diced red bell pepper
  • 1/3 cup fresh lime juice
  • 1/4 cup diced red onion
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

Combine all ingredients, stirring well.

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