Related recipes: Asian, Chile Peppers, Citrus, Herbs, Low-Fat, Main Dishes, National Pork Board, Pork, Pork Roast, Sweet Pepper
Make it a Meal
Add these dishes to make a full meal:
Couscous with Broccoli and Sesame-Garlic Sauce
Wine Pairings
Preparation facts
Yield: 4 servings
Ingredients
2 navel oranges
3/4 cup chopped refrigerated papaya or mango
1/4 cup slivered green bell pepper
2 Tbs finely slivered red onion
2 Tbs chopped fresh cilantro
1 tsp finely shredded lime or lemon peel
2 tsp lime or lemon juice
1 Tbs finely chopped jalapeño pepper
1 1-to 1-1/4-pound teriyaki-marinated pork tenderloin
1 Tbs vegetable oil
Directions
Peel oranges, remove seeds and coarsely chop oranges. In medium bowl combine oranges, papaya or mango, bell pepper, onion, cilantro, lime or lemon peel, lime or lemon juice, and jalapeño pepper. Cover and chill at least 1 hour. Cut pork tenderloin crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch thickness. In large skillet sauté pork, half at a time, in hot oil for about 3 minutes on each side. Serve with salsa.
Serving suggestions: Spanish potatoes, buttered sugar snap peas, hot cooked noodles, brownies topped with chocolate chunk ice cream.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
