Pork Tenderloin with Mandarin Salsa
Browse the recipe Pork Tenderloin with Mandarin Salsa
Pork Tenderloin with Mandarin Salsa
Prep and Cook Time 21 minutes
YIELD Makes 4 servings
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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:
- Combine pork and orange juice in medium bowl. Set aside.
- 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.
- 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.
- 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.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| 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 |