Spicy Pork with Black Bean and Tomatillo Salsa

recipe
For less heat in the salsa, substitute 1/3 cup chopped green bell pepper for the Anaheim chile.

Yield:

4 servings (serving size: 3 ounces pork and about 1/2 cup salsa)

Recipe from

Recipe Time

Prep: 11 Minutes
Cook: 28 Minutes
Other: 20 Minutes

Nutritional Information

Calories 223
Fat 9.8 g
Satfat 2.3 g
Protein 26.2 g
Carbohydrate 7.2 g
Cholesterol 74 mg
Iron 2.3 mg
Sodium 429 mg
Caloriesfromfat 40 %
Fiber 4.0 g
Calcium 20 mg

Ingredients

1 teaspoon ground cumin
3/4 teaspoon dried ground chipotle pepper
1/4 teaspoon salt
1 pound pork tenderloin, trimmed
2 teaspoons olive oil
Black Bean and Tomatillo Salsa

Preparation

Combine first 3 ingredients; rub over all sides of pork. Let stand 15 minutes. Heat a large nonstick skillet over medium-high heat; add oil. Add pork and cook 3 minutes; turn and cook 2 to 3 minutes on other side or until browned.

Preheat oven to 350°.

Wrap handle of pan with foil. Bake at 350° for 22 minutes or until a thermometer registers 160° (slightly pink). Remove from oven, tent with foil and let stand 5 minutes.

Slice pork; serve with Black Bean and Tomatillo Salsa.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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