Independent Meat Recipes
Pork Tenderloin Cancun with Chorizo Potatoes
- 1 1-pound Falls Brand 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
Cooking Directions
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.
Serving Suggestions
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.