Chipotle Pork Tenderloin with Corn Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 21%
  • Fat: 4.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.7g
  • Carbohydrate: 12.3g
  • Fiber: 2.2g
  • Cholesterol: 74mg
  • Iron: 2.2mg
  • Sodium: 439mg
  • Calcium: 24mg

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

  1. 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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