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Roast Pork Tenderloin With Spicy Apple-Green Chile Salsa

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1 1 ½- to 2-pound pork tenderloin

1 teaspoon chili powder

1/2 teaspoon cumin

1 1/2 teaspoons salt

2 tablespoons olive oil

2 medium unpeeled Granny Smith apples, diced

1 small red onion, chopped

2 cloves garlic, minced

2 tablespoons cider vinegar

1/2 cup chicken broth

1 4 ½-ounce can chopped green chilies

1 jalapeño, seeded and chopped

1 tablespoon sugar

1/4 teaspoon black pepper

1/3 cup chopped fresh cilantro

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