Mandarin Salsa 1 10.5 oz can mandarin oranges, drained and chopped 1 medium green bell pepper, chopped fine 1 tablespoon olive oil 1 teaspoon garlic, minced 1/3 cup red onions, chopped 1/2 cup frozen whole kernel corn, thawed 1/4 teaspoon chili powder 1/4 teaspoon salt 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 a medium bowl. Set aside. Serving Ideas: Pork Tenderloin and Mandarin Salsa (see below), or broiled Rainbow Trout. 1 1/2 pounds boneless pork loin chops, cut into 1/4-inch strips 1 cup orange juice 1 tablespoon olive oil 3 teaspoons garlic 1 cup red onions, chopped 1 1/4 teaspoons chili powder 1 1/2 teaspoons cumin 1 teaspoon salt 1/4 teaspoon black pepper Combine pork and orange juice in medium bowl. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 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, 1 1/4 teaspoons chili powder, cumin, 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.