Pork Tenderloin with Vibrant Mandarin Salsa Recipe

INGREDIENTS

1‑1/2 pounds boneless pork loin chops, cut into 1/4-inch strips 1 cup orange juice 1 medium green bell pepper, finely chopped 1 can (10-1/2 ounces) mandarin orange segments, drained and chopped 1‑1/3 cups red onion, chopped, divided 1/2 cup frozen whole kernel corn, thawed 2 tablespoons olive oil, divided 4 teaspoons bottled minced garlic, divided 1‑1/2 teaspoons chili powder, divided 1‑1/4 teaspoons salt, divided 1‑1/2 teaspoons cumin 1/4 teaspoon black pepper

PREPARATION:

1. Combine pork and orange juice in medium bowl. Set aside.
2. In another medium bowl, combine bell pepper, mandarin segments, 1/3 cup onion, corn, 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon chili powder and 1/4 teaspoon salt. 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 softened and starting to brown.
4. While onion and garlic are cooking, drain pork, reserving orange juice. Toss pork, remaining 1-1/4 teaspoons chili powder, remaining 1 teaspoon salt, cumin and black pepper. Add pork 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 mixture to a boil. Reduce heat to medium; simmer 1 to 2 minutes or until liquid thickens slightly. Serve immediately with mandarin salsa.

Serving Suggestion Serve with rice and a mix of steamed broccoli florets and baby carrots. This recipe appears in: Chinese NUTRITIONAL INFORMATION: Sodium 756 mg Protein 39 g Fiber 2 g Carbohydrate 21 g Cholesterol 81 mg Total Fat 23 g Calories 448 DIETARY EXCHANGE: Fat 2 Meat 5 Vegetable 1 Fruit 1