Glazed Pork Tenderloin With Pineapple Slaw

Serves 4
Hands-On Time: 30m
Total Time: 30m

Ingredients

* 2 tablespoons olive oil
* 2 small pork tenderloins (about 1 1/2 pounds total)
* kosher salt and black pepper
* 3 tablespoons ketchup
* 1 tablespoon honey
* 1/4 teaspoon ground chipotle chili pepper
* 1 small jicama (about 3/4 pound), peeled and cut into thin sticks
* 1/2 small pineapple—peeled, cored, and cut into thin sticks
* 1 red bell pepper, thinly sliced
* 1 cup fresh cilantro sprigs
* 2 tablespoons fresh lime juice


Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

2. Make the glaze: In a small bowl, combine the ketchup, honey, and chili pepper. Brush the pork with half of it, transfer the skillet to oven, and roast, turning once, until the pork is cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least 5 minutes before slicing.

3. Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro, lime juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Serve with the pork.