Roasted Pork Tenderloin with Orange and Red Onion Salsa
- 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
- 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
How to Make It
Preheat oven to 450°.
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.
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.