Pork Tenderloin with Mandarin Salsa
Prep and Cook Time 21 minutes
Makes 4 servings
|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|
|1/4||teaspoon black pepper|
- 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.
Serve with rice and a mix of steamed broccoli florets and baby carrots.
|Total Fat||23 g|
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