Roasted Pork Tenderloin with Orange and Red Onion Salsa
The recipe Roasted Pork Tenderloin with Orange and Red Onion Salsa could satisfy your Mexican craving in approximately 40 minutes. This recipe serves 4. This main course has 181 calories, 24g of protein, and 6g of fat per serving. If you have pork tenderloin, lime juice, garlic, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.
Heat oil in a large ovenproof skillet over medium-high heat.
Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Add pork to pan; cook 2 minutes on each side or until lightly browned.
Bake at 450 for 17 minutes or until a thermometer registers 16
Let stand 5 minutes; cut across grain into 1/2-inch-thick slices.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients.
Rice and beans: Cook 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye Steam
Fresh) according to package directions.
Combine cooked rice, 1 cup rinsed and drained canned black beans, 1 tablespoon chopped fresh cilantro, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/8 teaspoon chili powder.