Written by:Eli Ben-Yehuda, February 24, 2019

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.

  • 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.

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    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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