Photo: Randy Mayor; Styling: Leigh Ann Ross
Recipe from Cooking Light

Comfort food is perfect for family night, so dish up a hearty pork dish with a tangy salsa topping. A quick and hearty rice-and-beans side dish complements the roast.

Ingredients

  • 1 tablespoon canola oil
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup coarsely chopped orange sections (about 2 oranges)
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced seeded jalapeño pepper
  • 1 teaspoon minced garlic

Preparation

Prep Time:

  1. 1. Preheat oven to 450°.
  2. 2. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 2 minutes on each side or until lightly browned. Transfer pan to oven. Bake at 450° for 17 minutes or until a thermometer registers 160°. Let stand 5 minutes; cut across grain into 1/2-inch-thick slices.
  3. 3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients. Serve salsa with pork.
  4. Rice and beans: Cook 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 1 cup rinsed and drained canned black beans, 1 tablespoon chopped fresh cilantro, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/8 teaspoon chili powder.
Barbara Lauterbach,
April 2009

Nutritional Information

  • Calories: 220
  • Fat: 8.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 23.6g
  • Carbohydrate: 13.6g
  • Fiber: 4g
  • Cholesterol: 65mg
  • Iron: 1.5mg
  • Sodium: 342mg
  • Calcium: 44mg