Pork Tenderloin with Pineapple Slaw
Glaze: 3T ketchup, 1T honey, 1/2t chipotle chili pepper.
Place a small pork tenderloin on foil, brush with glaze, seal foil, place on baking sheet and bake @ 425* for 30 min or until 170* on meat thermometer
Slaw: 1/2 small jicama, peeled and sliced into thin sticks, 1/4 pineapple cut into strips—I buy a peeled cored pineapple. Red or yellow bell pepper (1/2) cut into strips, 1/2C fresh cilantro chopped, 1T lime juice, salt and pepper. Toss and serve.