Roast Pork Tenderloin with Orange-Red Onions Salsa

Citrus, chiles, cumin, cilantro-this classic combination of hotweather ingredients goes great with lean, clean pork tenderloin. I enjoy working with the tenderloin, not only because it is healthful but also because it is a good portion size and is very versatile, good for grilling or roasting, whole or shaped into scallops. If you want to grill this instead of baking it, grill over a medium-hot fire for 5 to 8 minutes per side or until done to your liking. Serves 4 as entree.

Salsa:
1 orange, peeled, seeds removed, and divided into sections
1 red onion, diced small
1 teaspoon minced garlic
5 tablespoons lime juice (about 3 limes)
1 teaspoon minced fresh red or green chile pepper of your choice
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
Salt and freshly cracked black pepper to taste
2 pork tenderloins, each 10 to 12 ounces
Salt and freshly cracked black
pepper to taste
2 tablespoons oil

Make the salsa: Combine all the salsa ingredients, mix well, and set aside. (This mixture will keep, covered and refrigerated, for 3 or 4 days.)

Preheat the oven to 500°F. Sprinkle the tenderloins with salt and pepper and heat the oil in a large saute pan until hot but not smoking. Add the tenderloins and sear them well, 2 to 3 minutes per side.

Place the tenderloins in a very lightly oiled baking pan and bake for 10 to 12 minutes, or until a peek inside shows just a trace of pink at the center. (If you like your pork more well done, just leave it in the oven another 2 to 3 minutes.)

Remove the tenderloin from the oven, allow it to sit for 5 to 10 minutes, cut it into inch-thick slices, and serve with the orange-red onion salsa.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby