Serve this flavorful pork tenderloin with flour tortillas or Mexican rice for a quick and easy meal.
1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons chipotle chile powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup frozen whole-kernel corn
1/2 cup sliced green onions
1/2 cup picante sauce
2 tablespoons minced fresh cilantro
How to Make It
Heat a large nonstick skillet over medium-high heat. Cut pork crosswise into 12 equal pieces; firmly press each piece to 3/4-inch thickness. Combine chile powder, cumin, and garlic salt; rub over pork. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until done. Remove pork from pan. Add corn, onions, and picante sauce to pan; cook 2 minutes or until thoroughly heated, stirring frequently. Spoon salsa over pork, and sprinkle with cilantro.
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I thought that 1 1/2 teaspoons of chipotle chili powder seemed excessive when I read the recipe but went ahead and followed the recipe for the pork exactly. It was so spicy! I'm not too whimpy when it comes to spiciness and my husband is even less so and it was definitely too much for him as well. The sweet corn was good although I didn't follow that part of the recipe exactly. This was fast and has the potential to be good with a whole lot less of the the chili powder.
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