Sweet and Spicy Pork With Festive Fruit Salsa
2 tbsp(s), fresh, chopped
3 clove(s), large, chopped
1 tbsp(s), fresh, chopped (about half a whole pepper; reserve remainder for salsa below)
Fresh lime juice
½ tbsp(s), about 1 Tbsp
Low sodium soy sauce
2 tsp(s), extra-virgin
Uncooked lean pork tenderloin
1 pound(s), trimmed of any visible fat (use 1 whole piece)
1 medium, pink
⅓ cup(s), diced
½ cup(s), diced
Uncooked red onion(s)
½ small, cut into thin slivers
1 tsp(s), fresh, minced (do not touch seeds with bare hands)
- Preheat oven to 375ºF.
- Place ginger, garlic, tablespoon of jalapeño, lime juice, rum, honey, allspice, soy sauce and oil (first 9 ingredients) in a blender container (or food processor); cover and blend on high for 30 seconds. Remove cover and check to see that all ingredients have blended to form a smooth loose paste; blend again if necessary.
- Place pork in a nonstick baking dish and pour marinade over pork; cover with plastic wrap and set aside for 10 minutes.
- Remove plastic wrap and roast pork, turning baking dish halfway through cooking, about 20 to 25 minutes. (Pork is done cooking when an instant read thermometer inserted in the thickest part of the pork reads 160°F.)
- Meanwhile, to make salsa, peel grapefruit with a knife. Remove grapefruit segments from membranes with a knife over a large bowl to catch any juices; reserve juice. Chop each grapefruit segment in half. Combine grapefruit, reserved grapefruit juice, honeydew, pineapple, onion and remaining teaspoon of jalapeño in a medium bowl; mix to coat.
- Allow pork to cool for 5 minutes; slice into sixteen 1/4-inch-thick slices. Yields about 4 slices of pork and a heaping 1/4 cup of salsa per serving.