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
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.
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.