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Southwestern Pork and Fresh Chilean Fruit With Spicy Sauce | Get Fit Mississippi.com
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Southwestern Pork and Fresh Chilean Fruit With Spicy Sauce

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Submitted by sbeason on Thu, 05/22/2008 - 15:56.
in
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Summary

Yield
Source

Family Features

Prep Time5 minutes
Diet genreProtein rich
RecipesEntrees

Description

Southwestern Pork and Fresh Chilean Fruit With Spicy Sauce

Ingredients

  • 1⁄2 c canola oil
  • 2 T chili powder
  • 2 t chipotle chili pepper
  • 1⁄4 c lime juice
  • 2 T sugar
  • 2 T dijon mustard
  • 1 1⁄2 lb pork tenderloin
  • 2 lb peaches, nectarines and plums, peeled, if desired

Instructions

To prepare Spicy Sauce: In small skillet, combine canola oil, chili powder and chipotle chili pepper. Heat over high heat, just until hot, about 30 seconds; transfer to small bowl. With wire whisk, stir in lime juice, sugar and mustard; cool. In plastic bag, coat tenderloin with 1/4 cup Spicy Sauce; close bag and set aside 30 minutes. Pit and quarter fruit; place in bowl. Brush fruit on all sides with about 3 tablespoons Spicy Sauce; reserve remaining sauce for later use.

To cook: Preheat broiler to high. Place tenderloin on rack in broiler pan; broil 8 minutes. Turn and broil until still slightly pink in center (160°F), 8 to 10 minutes longer. Remove to cutting board; cover loosely with aluminum foil. Place fruit on broiler rack; broil 4 minutes; turn and broil until barely tender, 2 to 4 minutes longer. Cut tenderloin into 1/2-inch-thick slices; serve with fruit and remaining Spicy Sauce. Garnish with greens, if desired.

Notes

*To peel: Plunge fruit in boiling water just until skin loosens slightly; remove skin with a knife.

Per portion: 543 calories, 32 g carbohydrate, 47 g protein, 28 g total fat (3.5 g saturated fat)