Roast Pork Tenderloin with Spicy Apple Salsa

Get ready for one of our most outstanding recipes yet! Today we are serving up our delicious Roast Pork Tenderloin with Spicy Apple Salsa and you can too!

Roast Pork Tenderloin with Spicy Apple Salsa


3 Vegetables
1 Fruit
1 Nutrient


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!