| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Pork tenderloins; 10 to 12 ounces |
|
|
Salt; freshly cracked black pepper to taste |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Oranges; peeled, seeded, finely chopped |
| 1 |
|
Red onion; finely chopped |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
|
Chili pepper; minced, or to taste (up to 1) |
| 1/3 |
c |
Fresh lime juice |
| 2 |
ts |
Honey; or to taste (up to 3) |
| 2 |
ts |
Each: ground cumin; chili powder |
| 1/4 |
c |
Coarsely chopped fresh cilantro |
INSTRUCTIONS
1. Heat oven to 500 degrees. Season tenderloins generously with salt and
pepper. Heat oil in large skillet until hot but not smoking. Add
tenderloins; sear all sides, about 2 to 3 minutes per side. Remove from
skillet. Place in 13- by 9-inch baking pan; cook, turning once, until
center is slightly pink, about 15 to 18 minutes. 2. For salsa, combine
orange, onion, garlic, chili pepper, lime juice, honey, cumin, chili
powder, cilantro, and salt and pepper to taste in small bowl. Mix well; set
aside. 3. Remove tenderloin from oven; allow to rest 5 minutes. Cut into
1-inch thick slices and serve with salsa. Nutrition information per
serving: Calories....190 Fat..............6 g Cholesterol...70 mg
Sodium....60 mg Carbohydrates....9 g Protein......20 g Posted to TNT -
Prodigy's Recipe Exchange Newsletter by [email protected] on Jul 23, 1997
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