ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Pork Tenderloin with Orange and Red Onion Salsa

Roasted Pork Tenderloin with Orange and Red Onion Salsa
Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 40 mins
Yield

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

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.

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

Nutrition 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

How to Make It

  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.

  4. 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.