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.
Roasted Pork Tenderloin with Orange and Red Onion 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.
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- Calories: 220
- Fat: 8.5g
- Saturated fat: 2g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.5g
- Protein: 23.6g
- Carbohydrate: 13.6g
- Fiber: 4g
- Cholesterol: 65mg
- Iron: 1.5mg
- Sodium: 342mg
- Calcium: 44mg
- 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 jalapeÃ±o pepper
- 1 teaspoon minced garlic
- 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.
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