Roasted Spiced-Pork Tenderloin with Beet, Apple, and Caraway Salsa

Ingredients

• 0.3 cup anaheim chile diced seeded
• 1 cup beets diced cooked
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon brown sugar 
• 1 teaspoon brown sugar 
• 0.5 teaspoon caraway seeds crushed
• 1 tablespoon cilantro leaves fresh minced
• 1 teaspoon ginger fresh grated peeled
• 1 tablespoon mint leaves fresh chopped
• 2  garlic cloves minced
• 2 cups apples i use 2 granny smith apples diced
• 0.3 cup green onions sliced
• 1 pound pork tenderloin trimmed
• 2.5 tablespoons lemongrass fresh peeled chopped
• 0.3 cup juice of lime fresh
• 1 tablespoon soya sauce low-sodium
• 0.3 cup orange juice fresh
• 2 teaspoons rice vinegar 
• 0.3 teaspoon salt 
• 1 tablespoon thai fish sauce 
• 0.5 cup water 

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• kitchen thermometer
• ziploc bags
• broiler pan

Directions

1. To prepare pork, combine first 11 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator for 4 to 12 hours, turning bag occasionally.
2. Preheat oven to 45
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Remove pork from bag, reserving marinade. Pat pork dry with paper towels.
5. Add pork to pan; cook 6 minutes, browning on all sides.
6. Remove pork from pan; place on a broiler pan coated with cooking spray.
7. Place reserved marinade in a small saucepan; bring to a boil.
8. Remove from heat.
9. Bake pork at 450 for 25 minutes or until a thermometer registers 155 (slightly pink), basting occasionally with reserved marinade.
10. Let stand 5 minutes; thinly slice.
11. To prepare salsa, combine apple and remaining ingredients.
12. Serve with pork.