Pork With Cranberry Salsa

Name: Pork With Cranberry Salsa
Ingredients: 2 (1 3/4 lb) pork tenderloin, trimmed of fat and silver skin; 3/4 teaspoon salt and pepper; 1/2 cup cilantro, chopped; 1 tablespoon cumin seed; 2 cloves garlic, crushed; salsa; 1 1/4 cups cranberries, chopped; 1/3 cup maple syrup; 2 jalapeno peppers, seeded and minced; 3 scallions, thinly sliced; 3 tablespoons cilantro, chopped; 1 comice pear, cored and diced; 1 cup sweet pineapple, diced; 2 tablespoons lime juice; 2 tablespoons olive oil

15 ingredients

14 steps

Ingredients

2 (1 3/4 lb) pork tenderloin, trimmed of fat and silver skin
3/4 teaspoon salt and pepper
1/2 cup cilantro, chopped
1 tablespoon cumin seed
2 cloves garlic, crushed
salsa
1 1/4 cups cranberries, chopped
1/3 cup maple syrup
2 jalapeno peppers, seeded and minced
3 scallions, thinly sliced
3 tablespoons cilantro, chopped
1 comice pear, cored and diced
1 cup sweet pineapple, diced
2 tablespoons lime juice
2 tablespoons olive oil

Directions

1

Season port with 1/2 tsp each salt and pepper.
2

Combine 1/2 cup cilantro, the cumin seeds and garlic, and chop very finely.
3

Spread evenly over the tenderloins, wrap each separately in plastic wrap.
4

Refrigerate for 2 hours.
5

Salsa: In a bowl, mix berries, syrup, chiles, scallions.
6

Cover and let stand 2 hours, then stir.
7

Add remaining salsa ingredients Preheat oven to 400F.
8

Unwrap pork.
9

In a nonstick ovenproof skillet, heat oil over high heat.
10

Add port and cook 9-10 minutes turning over about 4 times to brown.
11

Discard fat Roast pork in skillet in oven 10-12 minutes or until the pork registers 150F.
12

Let rest 5 minutes.
13

Season with remaining salt and pepper.
14

Slice and serve with salsa.