Ingredients

1 1/2 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/8 teaspoon pimenton

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons olive oil, divided

1 (1-pound) pork tenderloin, trimmed

2 cups diced Granny Smith apple

2 tablespoons chopped fresh cilantro

2 tablespoons apple juice

1/2 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

2 green onions, thinly sliced

1/2 jalapeño pepper, thinly sliced

Cooking spray

Preparation

  1. Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature. 2. Preheat grill to medium-high heat. 3. Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss. 4. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.