Great dish, but SUPER hot. I love spicey, but this was pretty hard to eat with the peppers. I would probably substitute a serano or jalepeno next time.
Pork Tenderloin with Xec (Mayan Citrus Salsa)
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)
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Amount per serving
- Calories: 160
- Calories from fat: 27%
- Fat: 4.8g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.5g
- Protein: 18.4g
- Carbohydrate: 11.3g
- Fiber: 2.2g
- Cholesterol: 56mg
- Iron: 1.3mg
- Sodium: 262mg
- Calcium: 34mg
- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 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
- 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.
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