Pork with grapefruit-mint salsa

SmartPoints® value per serving
Total Time
38 min
10 min
28 min
Lots of different spices and a variety of fruits and vegetables that make up the salsa provide a colorful palette for this easy, impressive-looking pork tenderloin recipe. The spice rub for the pork features ground allspice, cinnamon, cumin, and a touch of red pepper flakes for some heat. Let it roast away in the oven until it's perfectly cooked through. And all you have to do to make the salsa is toss all the ingredients in a bowl, then let it hang out for half an hour. For easy cleanup, line your pan with foil and lightly coat with cooking spray before placing the pork in the pan.


Ground allspice

½ tsp

Ground cinnamon

½ tsp

Ground cumin

½ tsp

Crushed red pepper flakes

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Uncooked lean pork tenderloin

1 pound(s), raw, trimmed

Cooking spray

1 spray(s)

Dried apricot halves

½ cup(s), finely chopped

Yellow pepper(s)

½ cup(s), finely chopped


½ small, red, cut in sections, refrigerated and drained

Uncooked red onion(s)

¼ cup(s), sliced, finely chopped

Mint leaves

¼ cup(s), finely chopped

Fresh lemon juice

1 Tbsp


½ tsp


  1. Preheat oven to 425°F.
  2. Combine allspice and next 5 ingredients in a small bowl. Stir well, and rub evenly on pork. Place pork on a jelly roll pan coated with cooking spray.
  3. Bake at 425°F for 28 minutes or until a thermometer registers 160°F (slightly pink).
  4. While meat cooks, combine apricots and next 6 ingredients in a medium bowl. Let stand 30 minutes. Serve salsa over pork. Yield: 4 servings (serving size: 3 ounces pork and about 1⁄3 cup salsa).