Photo credit: Chris Court; Food stylist: Justine Poole; Prop stylist: Lucy Tweed
2 red peppers, each cut into 8 pieces
2 small red onions, cut into 1/2-inch thick wedges
1/2 pineapple, cored and cut into 1-inch chunks
3 tbsp. olive oil
1/4 c. Ketchup
1 tbsp. honey
1/4 tsp. chipotle chili powder
2 small pork tenderloins (about 3/4 pound each)
1 tbsp. fresh lime juice (from 1/2 lime)
1/2 c. cilantro
Heat oven to 425 degrees F. On a rimmed baking sheet, toss the peppers, onions and pineapple with 2 tablespoons oil. Transfer half of the vegetable mixture to a second rimmed baking sheet and roast for 10 minutes.
Meanwhile, in a small bowl, combine the ketchup, honey, and chili powder; set aside. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the pork with 1/4 teaspoon each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes total.
Nestle the pork among the vegetables. Spoon half the ketchup mixture (about 1 tablespoon) over the pork and roast until an instant-read thermometer registers 145 degrees F, 15 to 18 minutes. Transfer the pork to a cutting board and spoon the remaining ketchup mixture over the top. Let rest at least 5 minutes before slicing.
Toss the vegetables with the lime juice and cilantro and serve with the pork.
Recipe @ Woman’s Day