Pork Tenderloin and Red Skin Potatoes with Chile Morita Salsa from Cinco de Mayo Salsas

This past weekend I made yet another recipe from Arturo at Cinco de Mayo Salsas, featuring a new salsa I hadn't tried yet:  Chile Morita Salsa, made with tomatillos, morita peppers, onion, and garlic.  This salsa is just a tad spicy, but full of smoky goodness.  I wish the web had a scratch-and-sniff function just so I could share the amazing scent.

Chile Morita Salsa from Cinco de Mayo Salsas

I thought the chile morita salsa would be great to cook with.  Arturo suggested pork tenderloin and the following recipe:

Ingredients

Pork tenderloin, 4 servings
Salt & pepper
1 (8-oz) container of Chile Morita Salsa from Cinco de Mayo Salsas

For the sides

Red skin potatoes, 4 servings, quartered, skin on
Spinach, 4 servings
Olive oil
Garlic, chopped

Directions

Preheat oven to 350 degrees for 10-15 minutes.

Season pork tenderloin with salt and pepper.  Brown on frying pan all around, then place it in the oven for 20 minutes.

Meanwhile, boil potatoes for 7-8 minutes (no more).  Drain.

After the pork tenderloin has been in the oven for 20 minutes, pour sauce over the meat and place potatoes next to the meat.  Roast for 25 more minutes.

Heat olive oil in pan and add chopped garlic.  Cook spinach until wilted.  Serve with meat and potatoes.

Pork Tenderloin and Red Skin Potatoes with Chile Morita Salsa from Cinco de Mayo Salsas

Pork Tenderloin and Red Skin Potatoes with Chile Morita Salsa from Cinco de Mayo Salsas

And as usual, this is simply delicious.  I just love making these easy meals with fresh, homemade salsas!

Click here for more recipes using Cinco de Mayo Salsas, available at the Pittsburgh Public Market during the winter and all around town during the farmers market season.