Pork Tenderloin with Xec (Mayan Citrus Salsa)

Pork Tenderloin with Xec (Mayan Citrus Salsa) Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Xec, a sweet-tart citrus salsa, is simple to prepare and uses everyday ingredients - yet it's truly remarkable with broiled meat. When the weather turns warmer, grill the tenderloin.

Yield:

4 servings (serving size: 3 ounces pork and 1/2 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 27 %
Fat 4.8 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 18.4 g
Carbohydrate 11.3 g
Fiber 2.2 g
Cholesterol 56 mg
Iron 1.3 mg
Sodium 262 mg
Calcium 34 mg

Ingredients

Pork:
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Xec:
1 cup coarsely chopped orange sections
1 cup coarsely chopped grapefruit sections
1/4 cup coarsely chopped lemon sections
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced seeded habanero pepper
1/8 teaspoon salt

Preparation

Preheat broiler.

To prepare pork, sprinkle pork with 1/4 teaspoon salt and black pepper. Place pork on a broiler pan coated with cooking spray. Broil 15 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes, and cut into 1/4-inch-thick slices.

To prepare xec, combine orange and remaining ingredients, and serve with pork.

Note:

Mark Bittman,

Cooking Light

January 2004
My Notes

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

Add Note