Spicy Pork Tenderloins with Uniq Fruit Salsa

Spicy Pork Tenderloins with Uniq Fruit Salsa Recipe
Randy Mayor
The spice mixture easily doubles; store in an airtight container, and use to season chicken or shrimp for a quick, flavorful entrée. Garnish with lime wedges.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 211
Caloriesfromfat 30 %
Fat 7 g
Satfat 2.2 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 26.8 g
Carbohydrate 9.9 g
Fiber 1.7 g
Cholesterol 80 mg
Iron 1.7 mg
Sodium 323 mg
Calcium 23 mg

Ingredients

Pork:
1 tablespoon salt-free Mexican seasoning blend
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 teaspoons minced garlic
2 (1-pound) pork tenderloins, trimmed
Cooking spray
Salsa:
2 cups chopped peeled Uniq fruit (about 1)
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced avocado
1/4 cup chopped fresh cilantro
1 tablespoon honey
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

Preparation

To prepare the pork, combine the first 6 ingredients in a small bowl. Rub garlic over pork. Rub spice mixture over pork. Cover and chill 1 hour.

Preheat oven to 400°.

Heat a cast-iron or ovenproof grill pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes or until just browned on all sides. Transfer pork to oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink). Let pork stand 10 minutes before slicing. Cut into 1/4-inch-thick slices.

To prepare salsa, combine Uniq fruit and remaining ingredients in a bowl. Cover and chill until ready to serve. Serve pork with salsa.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joy E. Zacharia, RD,

Cooking Light

January 2008
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