Description
A recipe for Southwestern Pork and Fresh Chilean Fruit With Spicy Sauce

Ingredients

• 1/2 cup canola oil
  
• 2 tablespoons chili powder
  
• 2 teaspoons chipotle chili pepper
  
• 1/4 cup lime juice
  
• 2 tablespoons sugar
  
• 2 tablespoons Dijon mustard
  
• 1-1/2 pounds pork tenderloin
  
• 2 pounds fresh Chilean fruit including peaches, nectarines and plums, peeled if desired*

Preparation
To prepare Spicy Sauce: In small skillet, combine canola oil, chili powder and chipotle chili pepper. Heat over high heat, just until hot, about 30 seconds; transfer to small bowl. With wire whisk, stir in lime juice, sugar and mustard; cool. In plastic bag, coat tenderloin with 1/4 cup Spicy Sauce; close bag and set aside 30 minutes. Pit and quarter fruit; place in bowl. Brush fruit on all sides with about 3 tablespoons Spicy Sauce; reserve remaining sauce for later use.

To cook: Preheat broiler to high. Place tenderloin on rack in broiler pan; broil 8 minutes. Turn and broil until still slightly pink in center (160°F), 8 to 10 minutes longer. Remove to cutting board; cover loosely with aluminum foil. Place fruit on broiler rack; broil 4 minutes; turn and broil until barely tender, 2 to 4 minutes longer. Cut tenderloin into 1/2-inch-thick slices; serve with fruit and remaining Spicy Sauce. Garnish with greens, if desired.

*To peel: Plunge fruit in boiling water just until skin loosens slightly; remove skin with a knife.

Nutrition
Per portion: 543 calories, 32 g carbohydrate, 47 g protein, 28 g total fat (3.5 g saturated fat)

Serves
YIELD: 4 portions

Variations
no information available