Pork Tenderloin Cancun With Chorizo Potatoes
- 1 pork tenderloin 1 pound
- 1/2 cup light coconut milk
- 2 tablespoons chipotle chile in adobo sauce minced
- 1/2 cup fresh pineapple pureed, or juice from 8-oz can pineapple tidbits
- 4 tablespoons cilantro minced
- 1 tablespoon soy sauce
- 4 russet potatoes small, peeled and cubed, or 2 large
- 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 20-30 minutes until internal temperature on a thermometer reads 145 degrees F, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting and allow the tenderloin to rest for 3-5 minutes before serving.
pork tenderloin, light coconut milk, chipotle chile, pineapple, cilantro, soy sauce, potatoes, olive oil
Taken from www.yummly.com/recipe/Pork-Tenderloin-Cancun-with-Chorizo-Potatoes-2249206 (may not work)