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Lunch / Dinner

Spice-Rubbed Pork Tenderloin with pineapple salsa

Fresh pineapple is available year-round, but if one is too large for the two of you to finish, feel free to use frozen for both the salsa and the rice.

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Ingredients

FOR THE TENDERLOIN, COMBINE:

FOR THE SALSA, WHISK:

Instructions

Preheat oven to 400°.

For the tenderloin, combine brown sugar, garlic powder, black pepper, cumin, cinnamon, 1/4 tsp. salt, and cayenne; rub over pork and let stand 10 minutes.

Heat oil in an ovenproof skillet over medium-high. Add pork and brown on all sides, about 5 minutes.

Transfer skillet to oven and roast pork until a thermometer inserted into the thickest part registers 145°, 16–18 minutes. Transfer pork to a cutting board and tent with foil; let rest 10 minutes before slicing.

For the salsa, whisk together lime juice, honey, cumin, and coriander. Stir in pineapple, oranges, scallions, cilantro, and jalapeño.

Serve pork with salsa.

Use a thin, sharp knife to trim the connective tissue — known as silverskin — from the tenderloin

Use a thin, sharp knife to trim the connective tissue — known as silverskin — from the tenderloin

Rub the spices into the tenderloin, then let sit 10 minutes so the flavors work their way into the meat

Rub the spices into the tenderloin, then let sit 10 minutes so the flavors work their way into the meat

To section an orange, slice off the ends, cut along the curve, then slice on either side of each membrane.

To section an orange, slice off the ends, cut along the curve, then slice on either side of each membrane.

Nutritional Facts

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