Roasted Pork Tenderloin with Orange and Red Onion Salsa

Roasted Pork Tenderloin with Orange and Red Onion Salsa Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Comfort food is perfect for family night, so dish up a hearty pork dish with a tangy salsa topping. A quick and hearty rice-and-beans side dish complements the roast.

Yield:

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

Recipe from

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 220
Fat 8.5 g
Satfat 2 g
Monofat 4.1 g
Polyfat 1.5 g
Protein 23.6 g
Carbohydrate 13.6 g
Fiber 4 g
Cholesterol 65 mg
Iron 1.5 mg
Sodium 342 mg
Calcium 44 mg

Ingredients

1 tablespoon canola oil
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup coarsely chopped orange sections (about 2 oranges)
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeño pepper
1 teaspoon minced garlic

Preparation

1. Preheat oven to 450°.

2. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 2 minutes on each side or until lightly browned. Transfer pan to oven. Bake at 450° for 17 minutes or until a thermometer registers 160°. Let stand 5 minutes; cut across grain into 1/2-inch-thick slices.

3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients. Serve salsa with pork.

Rice and beans: Cook 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 1 cup rinsed and drained canned black beans, 1 tablespoon chopped fresh cilantro, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/8 teaspoon chili powder.

Note:

Barbara Lauterbach,

April 2009
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