Grilled Pork Tenderloin with Apple Salsa

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

Spray grid well with nonstick cooking spray. Preheat grill to medium-high heat.

Combine chili powder and garlic powder in small bowl; mix well. Coat pork with spice mixture.

Grill pork 30 minutes, turning occasionally, until internal temperature reaches 165�F when tested with meat thermometer in thickest part of tenderloin. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before slicing. Internal temperature will continue to rise 5�F to 10�F during stand time.

To make apple salsa, combine apples, chilies, lemon juice, cilantro, garlic, oregano and salt in medium bowl; mix well.

Slice pork across grain; serve with salsa. Garnish, if desired.

Nutrients per Serving
(1/4 of total recipe (without garnish))
Calories 201
Calories from Fat 21 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 81 mg
Carbohydrate 14 g
Fiber 2 g
Protein 26 g
Sodium 678 mg