Rating: 4.5 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Barbara Lauterbach
Recipe by Cooking Light April 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
40 mins
total:
40 mins
Yield:
4 servings (serving size: 3 ounces pork and about 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

Nutrition Facts

220 calories; fat 8.5g; saturated fat 2g; mono fat 4.1g; poly fat 1.5g; protein 23.6g; carbohydrates 13.6g; fiber 4g; cholesterol 65mg; iron 1.5mg; sodium 342mg; calcium 44mg.
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