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Pork Tenderloin With Mandarin Salsa

Chef.at.Home's picture
Ingredients
  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
Directions

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

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salsa
Ingredient: 
Pork
Interest: 
Healthy

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