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)
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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