Pork Tenderloin Cancun with Chorizo Potatoes

Makes 4 servings

1 (1-pound) pork tenderloin

1/2 cup light coconut milk

2 tablespoons chipotle peppers in adobo sauce, minced Juice from 1 (8-ounce) can pineapple tidbits 4 tablespoons minced cilantro, with extra sprigs for garnish (if desired)

1 tablespoon less-sodium soy sauce

1 pound russet potatoes, peeled and cubed

1 teaspoon olive oil

2 ounces chorizo, loose or in casing

Place pork in resealable plastic bag; add coconut milk, peppers, pineapple juice, cilantro and soy sauce; seal bag and toss to blend well. Refrigerate 2 to 4 hours.

Heat oven to 450 degrees. Coat a large shallow roasting pan with cooking spray. Dry potato cubes well with paper towels and toss with olive oil; spread potatoes in pan and crumble chorizo evenly over potatoes. Remove pork from marinade, discarding marinade, and pat dry with paper towels. Keeping potatoes and chorizo in a single layer, place pork in center of roasting pan. Roast pork and potatoes for 20 to 30 minutes until internal temperature of pork reaches 145 degrees, stirring potatoes occasionally for even browning. Brush pork with saucepan juices during final 5 minutes of roasting and allow the tenderloin to rest for 3 to 5 minutes before serving. Slice pork; serve potatoes alongside. Garnish with cilantro sprigs if desired.

Per serving: 281 calories, 27 grams protein, 10 grams fat (31% calories fromfat), 3.2 grams saturated fat, 21 grams carbohydrate, 72 milligrams cholesterol, 326 milligrams sodium, 3 grams fiber.

Carb count: 1.5.