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5 deliciously healthy dinners cocoa-spiced beef tenderloin with pineapple salsa Prep time: 20 minutes Cook time: 20 minutes Latin American flavors come alive in this festive beef dish with fruity salsa ½ Tbsp vegetable oil 1 beef tenderloin roast (16 oz) For salsa: ½ C canned diced pineapple, in fruit juice, chopped into small pieces ¼ C red onion, minced 2 tsp fresh cilantro, rinsed, dried, and chopped (or substitute ¼ tsp dried coriander) 1 Tbsp lemon juice For seasoning: 1 tsp ground black pepper 1 tsp ground coriander 1 Tbsp ground cinnamon ¼ tsp ground allspice 1 Tbsp cocoa powder (unsweetened) 2 tsp chili powder ¼ tsp salt 1 Preheat oven to 375 ºF. 2 For the salsa, combine all ingredients and toss well. Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat. 3 For the beef tenderloin seasoning, combine all ingredients. Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire roast. 4 Place the seasoned roast on a roasting or broiling pan and roast for 10–15 minutes (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving into 16 slices (1 ounce each). 5 Serve four slices of the tenderloin with ¼ cup salsa on the side. Tip: Delicious with a side of rice and Grilled Romaine Lettuce With Caesar Dressing (on page 105). yield: 4 servings serving size: 4 oz tenderloin roast, ¼ C salsa each serving provides: calories 215 total fat 9 g saturated fat 3 g cholesterol 67 mg sodium 226 mg total fiber 2 g protein 25 g carbohydrates 9 g potassium 451 mg main dishes beef