Glazed pork tenderloin with pineapple slaw

I love pork tenderloin and am always looking for new ways to prepare it, this recipe had GREAT flavor - but the cooking time was grossly miscalculated. Unless Real Simple intend the pork to be rare, which I would highly doubt, as that is gross. The pineapple slaw was a great flavor compliment to the meat, the recipe calls for jicama, which I couldn't find at Super Target before making this meal, so I left it out. The pineapple and crunchy peppers with lime and cilantro really taste so fresh and light, it's a great summer meal. I served this with fried polenta, which was a good side for this meal.

Ingredients:
1 Tbsp. EVOO
Pork tenderloin (about 1 1/2 pounds)
S/P
3 Tbsp. ketchup
1 Tbsp. honey
1/4 tsp. chipotle seasoning
1 small jicama, peeled and cut into thin strips or chunks
1/2 small pineapple, peeled and cored and cut into small chunks or strips
1 red bell pepper, cut into strips or chunks
1 cup fresh cilantro
2 Tbsp. fresh lime juice

Directions:
Heat oven to 400 degrees. Heat 1 Tbsp. of EVOO in a large oven-proof skillet over medium-high heat. Season the pork with salt and pepper and cook in the oil, turning occasionally, until browned.

In a small bowl, combine the ketchup, honey and chipotle seasoning. Brush the pork with half of it, transfer the skillet to the oven, and roast, turning once until the pork is cooked through. (Here the recipe indicates it should take 10 to 12 minutes - mine took closer to 30 minutes to reach 165 degrees). Brush with the remaining glaze and let rest for at least 5 minutes before slicing.

Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro and lime juice. Serve with the pork.