Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1-pound pork tenderloin
- 1/2 cup light coconut milk
- 2 tablespoons minced chipotle chiles in adobo sauce
- 1/2 cup fresh pineapple pureed (or juice from 8-ounce can pineapple tidbits)
- 4 tablespoons minced cilantro
- 1 tablespoon soy sauce
- 4 small (or 2 large) russet potatoes, peeled and cubed
- 1 teaspoon olive oil
- 2 ounces chorizo loose or in casing
Preparation
Place pork in half-gallon self-sealing bag; add coconut milk, chiles, pureed pineapple (or juice) and cilantro; seal bag and toss to blend well. Refrigerate 2-4 hours.
Heat oven to 450 degrees F. Spray large shallow roasting pan with cooking spray, dry potato cubes well with paper toweling and toss with olive oil; spread potatoes in pan, crumble chorizo evenly over potatoes. Remove pork from marinade, discarding marinade, and pat dry with paper toweling. Keeping potatoes and chorizo in a single layer, place pork in center of roasting pan. Roast pork and potatoes for 30 minutes, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting.
Slice pork tenderloin, top with Tomato Fruit Salsa (Condiment catergory), serve potatoes alongside. Garnish with cilantro sprigs if desired.
