Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Xec, a sweet-tart citrus salsa, is simple to prepare and uses everyday ingredients - yet it's truly remarkable with broiled meat. When the weather turns warmer, grill the tenderloin.

Mark Bittman
Recipe by Cooking Light January 2004

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • To prepare pork, sprinkle pork with 1/4 teaspoon salt and black pepper. Place pork on a broiler pan coated with cooking spray. Broil 15 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes, and cut into 1/4-inch-thick slices.

  • To prepare xec, combine orange and remaining ingredients, and serve with pork.

Nutrition Facts

160 calories; calories from fat 27%; fat 4.8g; saturated fat 1.6g; mono fat 2.1g; poly fat 0.5g; protein 18.4g; carbohydrates 11.3g; fiber 2.2g; cholesterol 56mg; iron 1.3mg; sodium 262mg; calcium 34mg.
Advertisement
Advertisement