Pork Tenderloin with Mandarin Salsa

Pork Tenderloin with Mandarin Salsa

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
1-1/2 teaspoons cumin
1/4 teaspoon black pepper


  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

Calories 448
Total Fat 23 g
Cholesterol 81 mg
Carbohydrate 21 g
Fiber 2 g
Protein 39 g
Sodium 756 mg

Dietary Exchange

Fruit 1
Vegetable 1
Meat 5
Fat 2

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