1 pork tenderloin, 1 pound
1/2 cup light coconut milk
2 tablespoons chipotle chile in adobo sauce, minced
1/2 cup fresh pineapple, pureed (or juice from 8-oz can pineapple tidbits)
4 tablespoons cilantro , minced
1 tablespoons soy sauce
4 small russet potatoes, peeled and cubed (or 2 large)
1 teaspoon olive oil
2 ounces chorizo, loose or in casing
Place pork in half-gallon self-sealing bag; add coconut milk, chiles, pureed pineapple (or juice) and cilantro; seal bag and toss to blend well. Refrigerate 2-4 hours.
Heat oven to 450 degrees F. Spray large shallow roasting pan with cooking spray, dry potato cubes well with paper toweling and toss with olive oil; spread potatoes in pan, crumble chorizo evenly over potatoes. Remove pork from marinade, discarding marinade, and pat dry with paper toweling. Keeping potatoes and chorizo in a single layer, place pork in center of roasting pan. Roast pork and potatoes for 20-30 minutes until internal temperature on a thermometer reads 145 degrees F, stirring potatoes occasionally for even browning. Brush pork with soy sauce during final 5 minutes of roasting and allow the tenderloin to rest for 3-5 minutes before serving.
Slice pork tenderloin, top with Tomato Fruit Salsa, serve potatoes alongside. Garnish with cilantro sprigs if desired.