Spice-rubbed pork tenderloins with fresh pineapple salsa
Instructions:
- Preheat the oven to 425 F. Line a rimmed baking sheet with aluminum foil.
- Rinse the tenderloins and pat them dry with paper towels. Use kitchen shears or a sharp paring knife to trim away any loose fat or large pieces of silver skin from the tenderloins. Combine the brown sugar, cumin, chili powder, smoked paprika, salt, and pepper in a small bowl. Rub the sugar mixture over the tenderloins and shake off any excess. Place the coated tenderloins on the prepared baking sheet. Turn under the small pointy ends of the tenderloins to make the thickness of the meat fairly uniform.
- Roast the pork until it reaches an internal temperature of 150°F on an instantread thermometer inserted into the center of the thickest part of the meat, 20 to 25 minutes.
- Transfer the meat to a cutting board and let stand for 5 minutes before slicing. The temperature will continue to rise as it rests. Slice the meat and serve warm or at room temperature with the Fresh Pineapple Salsa