Roast Pork Tenderloin with Spicy Apple-Green Chile Salsa

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup chicken broth 
• 1 teaspoon chili powder 
• 2 tablespoons apple cider vinegar 
• 0.5 teaspoon cumin 
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic minced
• 2 medium apples i use 2 granny smith apples diced unpeeled
• 4.5 ounce to 2 chilies slit green chopped canned
• 1  jalapeno seeded chopped
• 2 tablespoons olive oil 
• 1.5 pound pork tenderloin 
• 1 small onion red chopped
• 1.5 teaspoons salt 
• 1 tablespoon sugar 

Equipment

• frying pan
• oven
• roasting pan

Directions

1. Preheat oven to 400 F. Rub the pork with the chili powder, cumin, and 1 1/4 teaspoons of the salt. In a large skillet, over medium-high heat, heat 1 tablespoon of the olive oil.
2. Add the pork and brown on all sides.
3. Transfer the pork to a roasting pan; set aside. In the same skillet, over medium heat, add the remaining olive oil.
4. Add the apples, red onion, garlic, and vinegar and cook 5 to 8 minutes or until the apples and onion are translucent.
5. Add the broth, chilies, jalapeno, sugar, black pepper, cilantro, and the remaining 1/4 teaspoon of salt. Stir and cook, uncovered, over medium-low heat until the apples are tender, 20 to 30 minutes.
6. Add the red pepper during the last 5 minutes of cooking; set aside. While the salsa cooks, roast the pork for 20 to 25 minutes.
7. Let stand 5 minutes before slicing.
8. Serve with the salsa, buttered potatoes, and a leaf salad.