Chipotle Pork Tenderloin with Corn Salsa

recipe
Serve this flavorful pork tenderloin with flour tortillas or Mexican rice for a quick and easy meal.

Yield:

4 servings (serving size: 3 pieces pork, 1/4 cup salsa, and 1 1/2 teaspoons cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 192
Caloriesfromfat 21 %
Fat 4.5 g
Satfat 1.4 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 25.7 g
Carbohydrate 12.3 g
Fiber 2.2 g
Cholesterol 74 mg
Iron 2.2 mg
Sodium 439 mg
Calcium 24 mg

Ingredients

1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons chipotle chile powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
Cooking spray
1 cup frozen whole-kernel corn
1/2 cup sliced green onions
1/2 cup picante sauce
2 tablespoons minced fresh cilantro

Preparation

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.

Note:

Karen Levin,

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note