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Pork Tenderloin with Xec (Mayan Citrus Salsa)

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 3 ounces pork and 1/2 cup salsa)
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.

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

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