Roasted pork tenderloin with orange and red onion salsa is great comfort food. It is perfect for a family night. So dish up a hearty pork dish with a tangy salsa topping. A quick and hearty brown rice-and-beans side dish complements the roast.
I also like to serve with a lovely wine. Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. My favorite Riesling would be “Blue Nun”. Acidic white wines like Riesling or low-tannin reds like pinot noir can work well with Mexican dishes.
Ingredients:
- 2 pork tenderloins about 10 – 12 oz. each
- Salt and pepper to taste
- 2 Tbs. vegetable oil
- 2 oranges, peeled, seeds removed and diced small
- 1 red onion, diced small
- 1 Tbs. garlic, minced
- 5 Tbs. fresh lime juice
- 1-2 tsp. minced fresh chili pepper
- 2 tsp. ground cumin
- 2 tsp. chili powder
- ¼ cup roughly chopped cilantro leaves
Instructions:
1. Heat oven to 500º.
2. Sprinkle the tenderloins generously with salt and pepper.
3. In a large sauté pan, heat the oil until hot, but not smoking.
4. Add the tenderloins and sear them well, about 2-3 minutes a side.
5. Place in a baking pan, and roast turning over once until inside has just a trace of pink (15-18 minutes).
6. In a small bowl, combine the remaining ingredients and add salt and pepper to taste and mix well. Set aside.
7. Remove the tenderloin from the oven and allow to rest for 5 minutes.
8. Cut into 1” thick slices and serve topped with a generous helping of the salsa.
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