Chipotle Pork Tenderloin with Red Currant Salsa

Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes


For the pork:
2 pork tenderloins
1 chipotle pepper, rehydrated, seeded and chopped
1 tablespoon olive oil
3 tablespoons sherry vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced

For the salsa:
4 tablespoons red currant jelly
1 tablespoon minced jalapeño chili pepper, or to taste
2 tablespoons minced shallot
1 tablespoon fresh lime juice
1 tablespoon chopped parsley
1 tablespoon chopped scallions
1 teaspoon chopped cilantro
cilantro sprigs, for garnish


Using a sharp knife, remove and discard any whitish silver skin and
visible fat from the tenderloins. Mix the remaining ingredients for the
pork together in a shallow bowl. (This can be done in advance and stored
in the refrigerator for 2 to 3 days.) Add the trimmed tenderloins and
marinate at room temperature while you preheat the grill or broiler to
high. Sear the pork on all sides on the grill or under the broiler. Lower
the heat to medium and cook for 8 to 12 minutes, until the pork is just
cooked through. Transfer the pork to a platter and let the meat rest for 2
to 3 minutes before slicing. Meanwhile, thoroughly mix all of the
ingredients together for the salsa in a small bowl. (This can be done in
advance and stored in the refrigerator for 2 to 3 days.)

Serve 3 or 4 slices of pork, garnished with a dollop of salsa and fresh
cilantro sprigs.

Nutrition Facts Serving Size: 3 to 4 slices with salsa Calories 243
Total Fat 8 g Saturated Fat 2 g Cholesterol 98 mg Sodium 242 mg Total
Carbohydrate 11 g Dietary Fiber 0 g Protein 32 g Percent Calories from
Fat 28% Percent Calories from Protein 54% Percent Calories from
Carbohydrate 18%

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