Sweet and Smoky Pork Tenderloin with Pineapple and Peppers

This is a "heart smart" recipe, and it is under 400 calories!
(serves 4)

2 red peppers, each cut into 8 pieces
2 small red onions, cut into 1/2" thick wedges
1/2 pineapple, cored and cut into 1" chunks
3 T. EVOO
1/4 cup ketchup
1 T. honey
1/4 t. chipotle chili powder
2 small pork tenderloins about 3/4 lb. each
Kosher salt and freshly* ground pepper
1 T. fresh lime juice
1/2 cup chopped* fresh cilantro

Heat oven to 425. On a rimmed baking sheet, toss the peppers, onions, and pineapple with 2 T. oil. Transfer half the veg. mixture to a second rimmed baking sheet, and roast both for 10 mins. Meanwhile, in a small bowl, combine the ketchup, honey, and chili powder; set aside. Heat the remaining 1 T. oil in a large skillet over med.-high heat. Season the pork with 1/4 t. each S&P, and cook, turning occasionally, until browned on all sides, 6-8 mins. total. Nestle the pork among the veggies. Spoon half the ketchup mixture (about 1 T.) over the pork and roast until an instant read thermometer registers 145, 15-18 mins. Transfer the pork to a cutting board, and spoon the remaining ketchup mixture over the top. Let rest at least 5 mins. before slicing. Toss the veggies with the lime juice and cilantro and serve with the pork.

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Love,

MM