Pork Tenderloin with Cranberry Salsa

Suggested Piece: 5 Qt Roaster or 11" Large Skillet and Medium Cold Bowl

Ingredients
Pork
1 lb. Pork tenderloin (all visible fat discarded)
1/4 tsp. Paprika
1/4 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Garlic powder
Salsa
1 c. canned Pineapple chunks (or fresh if you have it!)
1/2 c. Dried cranberries
1/4 c. Red onion (#2 cone)
1 medium Poblano pepper, seeded, finely chopped
1 tsp. Ginger (#1 cone)
1/2 tsp. Ground cinnamon

Directions
Place pork in bottom of piece being used. In a small mixing bowl combine paprika, salt, pepper, and garlic powder. Rub mixture over pork and let stand while making salsa. Combine all ingredients for salsa in Medium Cold Bowl. Spoon salsa over pork. Cover and cook until Vapo-Valve clicks, reduce heat to low for approx. 30 minutes.

Cooking Tip: For a milder dish or if poblanos are not available, use a mediumm green bell pepper instead. If you'd still like a little heat, add 1/8 tsp. dried red pepper flakes to the salsa.