Mandarin Salsa with Pork Tenderloin 

Recipe from:  Janie McKinney
Servings: 4

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-ounce) mandarin orange segments, drained and chopped
1 1/3 cups chopped red onion, 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 ground black pepper

Combine pork and orange juice in medium bowl.  Set aside.  To prepare Mandarin Salsa, combine bell pepper, mandarin oranges, 1/3 cup onion, corn, 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon chili powder, and 1/4 teaspoon salt in another medium bowl. Set aside.

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 onion is softened and starting to brown.  Meanwhile, drain pork, reserving orange juice marinade.  Toss pork, remaining 1 1/4 teaspoons chili powder, cumin, remaining 1 teaspoon salt, and black pepper in large bowl; add to skillet.  Cook and stir 5 minutes or until pork is cooked through and lightly browned.  Add 1/3 cup reserved orange juice to skillet; bring to a boil.  Reduce heat; simmer 1 to 2 minutes or until liquid thickens slightly.  Serve immediately with Mandarin Salsa.