Pork Tenderloin With Mandarin Salsa
|Boneless pork loin chops||1 1⁄2 Pound, cut into 1/4-inch strips|
|Orange juice||1 Cup (16 tbs)|
|Green bell pepper||1 Medium, finely chopped|
|Mandarin orange segments||10 1⁄2 Ounce, drained and chopped (1 Can)|
|Chopped red onion||1 1⁄3 Cup (21.33 tbs), divided|
|Frozen whole kernel corn||1⁄2 Cup (8 tbs), thawed|
|Olive oil||2 Tablespoon, divided|
|Bottled minced garlic||4 Teaspoon, divided|
|Chili powder||1 1⁄2 Teaspoon, divided|
|Salt||1 1⁄4 Teaspoon, divided|
|Cumin||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
1. Combine pork and orange juice in medium bowl. Set aside.
2. To prepare Mandarin Salsa, combine bell pepper, mandarin oranges, 1/3 cup onion, corn, 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon chili powder and 1/4 teaspoon salt in another medium bowl. Set aside.
3. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add remaining 1 cup onion and 3 teaspoons garlic. Cook and stir 5 minutes or until onion is softened and starting to brown.
4. Meanwhile, drain pork, reserving orange juice marinade. Toss pork, remaining 1 1/4 teaspoons chili powder, cumin, remaining 1 teaspoon salt and black pepper in large bowl; add to skillet. Cook and stir 5 minutes or until pork is cooked through and lightly browned. Add 1/3 cup reserved orange juice marinade to skillet; bring to a boil. Reduce heat; simmer 1 to 2 minutes or until liquid thickens slightly. Serve immediately with Mandarin Salsa.