Caribbean Pork Tenderloin with Tropical Salsa and Sweet Potato Fries

Thaw pork completely. Keep fries frozen for best results. Read directions through before starting.

Preheat oven to 400F. Set aside salsa bag. Place contents of pork bag into a pan with sides that has been either heavily sprayed with cooking spray or has been lined with foil and sprayed (for easier clean up). Bake pork for 10 mins and then flip. Cook for an additional 10-15 mins until temperature reaches 155F. Let pork rest for 5 minutes. Slice diagonally into ¼” slices. Garnish with the chilled tropical salsa & sprigs of cilantro if you have them.

Pork can also be done on a gas grill over med-high 350F heat. Cook approx. 10 mins on each side until 155F. Follow above directions.

Sweet Potato Fries: Place fries on a greased baking sheet in a single layer (400F) oven. Bake 20-24 minutes. For crispier fries, increase heat to 450F for a few minutes at the end.

Ingredients: pork, olive oil, brown sugar, cinnamon, cumin, salt, pepper.

Tropical salsa: tomatoes, mango, peaches, (may contain pineapple or oranges), green pepper, lime juice, chilies, assorted peppers, onion.

Salsa: Per 2 Tbsp serving: 25 calories, 0g fat, 0g protein, 5g carbs, 110mg sodium, 4g sugars, 0g fiber.

Pork (1/3 of tenderloin): 196 calories, 9g fat, 27g protein, 0g carbs, 952mg sodium, 75mg chol.

Sweet potato fries (per 3 oz serving) 140 calories, 5g Total Fat, 1g protein, 24g carbs, 140mg sodium, 6g sugars, 3g fiber.