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Pork Tenderloin With Mandarin Salsa's picture
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1904 Calories from Fat 741

% Daily Value*

Total Fat 83 g127.9%

Saturated Fat 21.6 g107.8%

Trans Fat 0.4 g

Cholesterol 455.9 mg152%

Sodium 2858.1 mg119.1%

Total Carbohydrates 129 g43.1%

Dietary Fiber 19.3 g77.1%

Sugars 75.8 g

Protein 161 g322%

Vitamin A 112.4% Vitamin C 583.1%

Calcium 38.5% Iron 67.3%

*Based on a 2000 Calorie diet

Pork Tenderloin With Mandarin Salsa Recipe