Pork Tenderloin with Cranberry Salsa

Cranberry Salsa

1 medium poblano pepper
1 cup chopped fresh pineapple or canned pineapple chunks packed in their own juice, drained
1/2 cup dried sweetened cranberries
1/4 cup finely chopped red onion
1 teaspoon grated peeled gingerroot
1/2 teaspoon ground cinnamon

Pork Tenderloin

1-pound pork tenderloin, all visible fat and silver skin discarded
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder

Directions

Preheat the oven to 425°F. Wearing disposable plastic gloves, discard the seeds and ribs of the poblano. Finely chop the poblano. Put in a medium bowl. Add the remaining salsa ingredients and toss gently. Set aside.

Place the pork on a baking sheet, tucking the narrow end under to allow the pork to cook evenly. In a small bowl, stir together the remaining ingredients. Sprinkle over the pork. Bake for 23 minutes, or until the pork is barely pink in the center and registers 150°F on an instant-read thermometer. Transfer to a cutting board. Let stand for about 5 minutes before slicing. (The pork will continue to cook during the standing time, reaching about 160°F.) Serve the pork slices with the salsa on the side.

Serves 4: 3 ounces pork and 1/2 cup salsa per serving