Strawberry salsa works with pork

This sweet and spicy combination features pork tenderloin with a chunky strawberry salsa. Strawberries make a delicious dessert, but I also add them to salads or use them to make tasty condiments for cooked meats.

ROAST PORK WITH CHUNKY STRAWBERRY SALSA 3/4 pound pork tenderloin Olive oil spray

1 1/2 teaspoons ground cumin, divided use

1 cup ripe strawberries, hulled and coarsely chopped 1 teaspoon sugar 2 tablespoons fresh diced red onion

Several drops hot pepper sauce

1 tablespoon freshly squeezed lime juice

2 tablespoons chopped fresh cilantro (optional)

Salt

Preheat broiler, line a baking sheet with foil and place under broiler. Remove visible fat from pork and spray all sides with olive oil spray. Sprinkle pork with 1 teaspoon ground cumin. Remove baking sheet from broiler and place tenderloin on sheet. Broil 10 minutes. Turn and cook another 10 minutes. A meat thermometer should read 160 degrees. While pork broils, place strawberries in a medium-size bowl and sprinkle with sugar. Add onion and hot pepper sauce. Mix the 1/2 remaining teaspoon cumin and lime juice together and drizzle over ingredients. Add salt to taste. Toss well and sprinkle with cilantro (optional).

Yield 2 servings.

Per serving: 243 calories, 52 calories from fat, 5.8 g total fat, 1.4 g saturated fat, 2.6 g monounsaturated fat, 108 mg cholesterol, 105 mg sodium, 10.1 g carbohydrate, 2.1 g dietary fiber, 2.6 g sugars, 36.6 g protein

Exchanges: 1/2 fruit, 5 lean meat

(From “Fast and Flavorful: Great Diabetes Meals from Market to Table” by Linda Gassenheimer, published by the American Diabetes Association.)