Categories: Pork- Main Dish

Ingredients

• 1 (1 lb.) pork tenderloin
• 1/2 cup light coconut milk
• 2 Tbsp. chipotle peppers in adobo sauce, minced
• Juice from 1 (8 oz.) can pineapple tidbits
• 1/4 cup minced cilantro, with extra sprigs for garnish (if desired)
• 1 lb. russet potatoes, peeled and cubed
• 1 tsp. olive oil
• 2 oz. chorizo, loose or casing removed
• 1 Tbsp. lite soy sauce

Directions

1. Place pork in resealable plastic bag, add coconut milk, peppers, pineapple juice and cilantro; seal bag and toss to blend well. Refrigerate 2 to 4 hours.
2. Heat oven to 450 degrees. Coat a large shallow roasting pan with cooking spray. Dry potato cubes well with paper towels and toss with olive oil; spread potatoes in pan; crumble chorizo evenly over potatoes. Remove pork from marinade, discarding marinade, and pat dry with paper towels. Keeping potatoes and chorizo in a single layer, place pork in center of roasting pan.
3. Roast pork and potatoes for 20 to 30 minutes until internal temperature on a thermometer reads 145 degrees, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting and allow the tenderloin to rest for 3 to 5 minutes before serving. Slice pork; serve potatoes alongside. Garnish with cilantro sprigs if desired.

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