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Pork Tenderloin with Mandarin Salsa
Prep and Cook Time: 21 minutes
Yield: Makes 4 servings
Ingredients:
1-1/2
pounds boneless pork loin chops, cut into 1/4-inch strips
1
cup orange juice
1
medium green bell pepper, finely chopped
1
can (10-1/2 ounces) mandarin orange segments, drained and chopped
1-1/3
cups red onion, chopped, divided
1/2
cup frozen whole kernel corn, thawed
2
tablespoons olive oil, divided
4
teaspoons bottled minced garlic, divided
1-1/2
teaspoons chili powder, divided
1-1/4
teaspoons salt, divided
1-1/2
teaspoons cumin
1/4
teaspoon black pepper
Preparation:
1.
Combine pork and orange juice in medium bowl. Set aside.
2.
In another medium bowl, combine bell pepper, mandarin segments, 1/3 cup onion, corn, 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon chili powder and 1/4 teaspoon salt. Set aside.
3.
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add remaining 1 cup onion and 3 teaspoons garlic. Cook and stir 5 minutes or until softened and starting to brown.
4.
While onion and garlic are cooking, drain pork, reserving orange juice. Toss pork, remaining 1-1/4 teaspoons chili powder, remaining 1 teaspoon salt, cumin and black pepper. Add pork to skillet; cook and stir 5 minutes or until pork is cooked through and lightly browned. Add 1/3 cup reserved orange juice marinade to skillet. Bring mixture to a boil. Reduce heat to medium; simmer 1 to 2 minutes or until liquid thickens slightly. Serve immediately with mandarin salsa.
Serving Suggestion
Serve with rice and a mix of steamed broccoli florets and baby carrots.
Nutritional Information:
| Serving Size: | |
| Sodium | 756 mg |
| Protein | 39 g |
| Fiber | 2 g |
| Carbohydrate | 21 g |
| Cholesterol | 81 mg |
| Total Fat | 23 g |
| Calories | 448 |
Dietary Exchange:
| Fat | 2 |
| Meat | 5 |
| Vegetable | 1 |
| Fruit | 1 |
This recipe appears in:
Chinese
