A summery fruit salad and spicy pork tenderloin might not seem the most natural pairing - until you consider the precedents of pork chops with apple sauce and Italian prosciutto with melon.
Truth is, cooks have been pairing sweet fruits and savory meats for centuries. And there’s something about the subtle inherent sweetness of pork tenderloin that makes it a prime candidate. That’s why we experimented with this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less.
Heat the oven to 450°F with a rack in the middle position. In a medium bowl, mix 2 teaspoons of the chili powder, the cumin, 2 teaspoons salt and ½ teaspoon pepper. Add the pork and toss to coat, massaging the seasonings into the meat. Let stand at room temperature for 15 minutes. In the same skillet over medium-high, heat the oil until beginning to smoke. Add the pork and cook, turning occasionally, until golden brown on all sides, 3 to 4 minutes total. Move the skillet to the oven and roast until the center of the thickest piece reaches 140°F or is just barely pink when cut into, 9 to 12 minutes. Transfer the pork to a plate and let rest for 10 minutes.
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