Grilled pork tenderloin with apple salsa

This recipe tastes as good as it sounds. Makes 4 servings.

Ingredients

1 tablespoon chili powder
½ teaspoon garlic powder
1 pound lean pork tenderloin
2 Granny Smith apples, peeled, cored, and finely chopped
1 can (4 ounces) chopped green chilies
¼ cup lemon juice
3 tablespoons finely chopped fresh cilantro
1 clove garlic, minced
1 teaspoon dried oregano leaves, crushed
¼ teaspoon salt

Directions

1. Spray grill well with nonstick cooking spray. Preheat grill to medium-high heat.
2. Combine chili powder and garlic powder in a small bowl; mix well. Coat pork with spice mixture.
3. Grill pork 30 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit when tested with meat thermometer in the thickest part of the tenderloin.
4. Transfer the roast to a cutting board; cover with foil. Let the roast stand 10 to 15 minutes before slicing. The internal temperature will continue to rise 5 to 10 degrees during stand time.
5. To make apple salsa, combine apples, chilies, lemon juice, cilantro, garlic, oregano and salt in a medium bowl, mix well.
6. Slice pork across grain. Serve with salsa. Garnish, if desired.

Nutrition information per serving