1 portion Pork Tenderloin
1/2 tsp. Chili Powder
1/4 tsp. Cumin
1 medium, unpeeled, Granny Smith Apple, diced
1/2 medium Red Pepper, diced
1/2 small Red Onion, chopped
1 clove Garlic, minced
2 Tbsp. Apple Cider Vinegar
1 MWLC Chicken Bouillon Nutrient, mixed with 6oz. Hot Water
1/2 medium Jalapeño, seeded and chopped
2 packets Splenda
1/4 tsp. Black Pepper
1/4 cup Fresh Cilantro, chopped
Preheat oven to 400 F. Rub the pork with the chili powder and cumin. Spray large skillet with unflavored cooking spray over medium-high heat and add the pork and brown on all sides. Transfer the pork to a roasting pan; set aside.
In the same skillet, over medium heat, add the apples, red onion, garlic, and vinegar and cook 5 to 8 minutes or until the apples and onion are translucent. Add the chicken bouillon nutrient, jalapeno, Splenda, black pepper and cilantro. Stir and cook, uncovered, over medium-low heat until the apples are tender, 20 to 30 minutes.
Add the red pepper during the last 5 minutes of cooking; set aside. While the salsa cooks, roast the pork for 20 to 25 minutes. Let stand 5 minutes before slicing. Top with salsa, serve and enjoy!