Moist and tender, cumin-scented Ontario pork tenderloin served with a fresh-tasting sweet potato salsa is packed with nutrients and lots of delicious flavor.
- 1 lb (500 g) Ontario Sweet Potatoes, cut into 1/2-inch (1 cm) cubes (about 3 cups/750 mL)
- 1 Ontario Onion, chopped
- 2 tbsp (25 mL) canola oil
- 1 tbsp (15 mL) ground cumin
- 1 tsp (5 mL) chili powder
- 1/2 tsp (2 mL) each coarse salt and black pepper
- 2 Ontario Pork Tenderloins, trimmed (each 12 oz/375 g)
- 1 cup (250 mL) Ontario Greenhouse Grape Tomatoes, quartered
- 1/2 cup (125 mL) each diced Ontario Greenhouse Cucumber and Sweet Yellow or Red Pepper
- 2 tbsp (25 mL) each chopped fresh Ontario Cilantro and fresh lime juice
- 1 tsp (5 mL) each Ontario Liquid Honey and grated lime rind
- 1 clove garlic, pressed
On rimmed baking sheet, toss together sweet potatoes, onion and 1 tbsp (15 mL) of the oil. Roast in 450°F (230°C) oven for 15 minutes or until sweet potatoes are tender-crisp. Transfer to bowl and refrigerate to cool.
Meanwhile, in small bowl, combine cumin, chili powder, 1/4 tsp (1 mL) of the salt and the pepper; rub into pork. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork on all sides, 4 minutes in total. Reduce oven to 400°F (200°C). Place skillet in oven and roast for about 20 minutes or until meat thermometer inserted in thickest part of pork registers 160°F (71°C). Tent with foil; let rest for 5 minutes.
Add tomatoes, cucumber, sweet peppers, cilantro, lime juice, honey, lime rind, garlic and remaining salt to sweet potato mixture; toss. Slice pork diagonally and serve with sweet potato salsa.
Tips: Try the salsa on grilled Ontario Beef Steaks, Chicken or Pork Chops – yummy! Rub the spice mixture all over the pork. Stuff any leftovers into a whole wheat pita lined with Ontario Greenhouse Lettuce.
1 Serving (When recipe serves 6):
- Protein: 29 grams
- Fat: 9 grams
- Carbohydrate: 20 grams
- Calories: 270
- Fibre: 3 grams
- Sodium: 295 mg