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Spanish Spiced Pork with Green Apple Cilantro Salsa


I love cooking with pork tenderloin, because, unlike pork chops, it’s always moist and tender. This Spanish-influenced dish has a nice balance of textures and bright flavors. The crunchy tart apple salsa and sweet, ginger carrot puree are nice contrasts to the spiced pork. The fancy green sprigs in the photo are chives.



  • 1 1/2 tsp chili powder

  • 1/2 tsp dried oregano

  • 1/2 tsp ground cumin

  • 1/8 tsp pimento note*

  • 3/4 tsp kosher salt, divided

  • 1/2 tsp freshly ground black pepper, divided

  • 2 T extra virgin olive oil, divided

  •  1 (1-pound) pork tenderloin, trimmed

  •  2 cups diced Granny Smith apple

  •  2 T chopped fresh cilantro

  •  2 T apple juice

  •  1/2 tsp grated lime rind

  •  2 tsp fresh lime juice

  •  2 green onions, thinly sliced

  •  1/2 jalapeño pepper, thinly sliced

  •  Cooking spray


* Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika.



  • Combine first 4 ingredients to make chili powder mixture. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 T olive oil over pork and sprinkle evenly with chili powder mixture. Place in the refrigerator for 30 minutes up to 5 hours - or even overnight.

  • Preheat over to 375º when you're ready to cook. 

  • Place pork in a roasting pan. Roast until internal temperature registers 145°, roughly 20-25 minutes. 

  • Combine remaining 1 T olive oil, remaining 1/4 tsp salt, remaining 1/4 tsp black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.

  • Remove pork from oven; let stand 5 minutes. Slice pork crosswise; serve with salsa and carrot puree. Garnish with lime and cilantro leaves.


Carrot Ginger Purée



  • 2 cups coarsely chopped carrots

  • 1/2  cup coarsely chopped onions

  • 1 clove garlic, sliced

  • 1 T coarsely chopped fresh ginger

  • 1/2 tsp salt

  • 1 T butter

  • 1 tsp lemon juice 

  • 1 tsp white wine vinegar

  • reserved carrot cooking broth 



  • In a medium-sized pot, add carrots, onion, fresh ginger and garlic.

  • Cover the ingredients with water, until the water reaches about an inch above. Boil the ingredients until the carrots are tender, about 15 minutes.

  • When veggies are done, reserve 1/2 cup of cooking liquid (you won't need it all.).

  • Strain the vegetables.

  • Transfer cooked ingredients to a blender. Add 1/2 tsp salt and 1/4 cup plus 1 T reserved cooking liquid.

  • Blend for 1-2 minutes until smooth. Add salt and butter and puree for 1 to 2 minutes until nice and smooth.

  • Check to see if it needs more salt. 


Serves: 4 (serving size: 3 ounces pork and 1/2 cup salsa)

Time: 1 h 30 minutes, give or take a few


HEARTFUL RECIPE - Use heritage pork or get it from Whole Foods where their meat meets Animal Welfare Standards if possible. Butter in moderation is fine, unless you are completely dairy-free. - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.


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