This dinner comes together easily and quickly: The spicy pork tenderloin and chorizo-seasoned potatoes roast together while you stir together the fruit salsa that complements them both. Accompany with warm corn or flour tortillas.
- 1 pork tenderloin (1 pound)
- 1/2 cup light coconut milk
- 2 tablespoons chipotle chile in adobo sauce (minced)
- 1/2 cup fresh pineapple (pureed, or juice from 8-oz can pineapple tidbits)
- 4 tablespoons cilantro (minced)
- 1 tablespoon soy sauce
- 4 russet potatoes (small, peeled and cubed, or 2 large)
- 1 teaspoon olive oil
- 2 ounces chorizo (loose or in casing)
- 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 20-30 minutes until internal temperature on a thermometer reads 145 degrees F, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting and allow the tenderloin to rest for 3-5 minutes before serving.