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.
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
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.
We really enjoyed the salsa with the pork. I think next time, I'd just put a bit more of a rub on the pork before cooking - we grilled it - because it was sort of bland. But maybe it was because I had to use canned diced green chiles in place of the jalapeno because it was all I had on hand. I'd definitely try it again - the side dish of rice and beans was pretty good too. A fairly quick meal for a work night.
My husband and I loved this. The pork was very good; I think next time I would add some cumin and maybe some lime juice to the pork. The salsa was fantastic! I think we'd like to try it over fish coated in jerk seasoning next time. Overall, great dinner, and would definitely make this again.
Amazing recipe, my husband and I gobbled it up! The pork was perfectly done and tender, while the salsa was sweet and spicy and tangy. The rice and beans were super easy and a nice complement to the meat. I used a sprinkle of crushed red pepper instead of the jalapeno but otherwise followed the recipe exactly.
Made the recipe exactly as directed. I will increase the jalapeno pepper by 1 tsp. the next time. . .for a little more bite. This is a delicious, clean, refreshing tasting dinner. Next time, I will make the salsa earlier in the day, so flavors can mingle. Paired this with a wild and brown rice combo, and fresh sugar snap peas. Absolutely will make this again.
My chief complaint was the temperature on the oven. At 450, the residual oil in the pan from browning started smoking, and I thought it might flame. I turned the oven down to 400. When I checked it at 17 minutes, the internal temperature was already 180! Luckily, the meat was still tender and juicy. My oven does not normally run "hot."
The salsa was good, and I'd do that again.
This is REALLY good! Love all the fresh ingredients. I followed the recipe for the pork and salsa, but made my own rice and black beans. I kinda eyeballed the amount on the ingredients in the salsa. I can't wait to make this again! The salsa will go good with any meat I think - chicken fish, ect. Cant wait to make it with a fresh swordfish filet!
Very good! A tasty and easy weeknight meal. I doubled both the pork and salsa. I served w/ refried black beans (w/ cheese & scallions) We're having the leftovers tomorrow in tortillas. I'm thinking it'll be good to shred the pork, so it will soak up more of the salsa. I added 1 T. more lime juice and had to cook the pork a bit longer than the 17 minutes. Those were my only changes.
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