2 tablespoons olive oil
2 small pork tenderloins (about 1 1/2 pounds total)
kosher salt and black pepper
3 tablespoons ketchup
1 tablespoon honey
1/4 teaspoon ground chipotle chili pepper
1 small jicama (about 3/4 pound), peeled and cut into thin sticks
1/2 small pineapple, peeled, cored, and cut into thin sticks
1 red bell pepper, thinly sliced
1 cup fresh cilantro sprigs
2 tablespoons fresh lime juice
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
Season the pork with 1/4 teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
In a small bowl, combine the ketchup, honey, and chili pepper. Brush the browned pork with half of it and transfer the skillet to the oven.
Roast the pork, turning once, until cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least 5 minutes before slicing.
Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro, lime juice, remaining tablespoon oil, and 1/4 teaspoon each salt and pepper. Serve with the pork.
Nutrition Facts Per Serving:
365 calories; fat 13g; saturated fat 3g; cholesterol 98mg; sodium 444mg; protein 37g; carbohydrates 26g; sugars 15g; fiber 6g; iron 3mg; calcium 36mg.