Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Mandarin Salsa with Pork Tenderloin

Recipe from: Janie McKinney
Servings: 4

1 ½ pounds boneless pork loin chops, cut into ¼-inch strips
1 cup orange juice
1 medium green bell pepper, finely chopped
1 can (10 ½-ounce) mandarin orange segments, drained and chopped
1 ⅓ cups chopped red onion, divided
½ cup frozen whole kernel corn, thawed
2 tablespoons olive oil, divided
4 teaspoons bottled minced garlic, divided
1 ½ teaspoons chili powder, divided
1 ¼ teaspoons salt, divided
1 ½ teaspoons cumin
¼ teaspoon ground black pepper

Combine pork and orange juice in medium bowl. Set aside. To prepare Mandarin Salsa, combine bell pepper, mandarin oranges, ⅓ cup onion, corn, 1 tablespoon oil, 1 teaspoon garlic, ¼ teaspoon chili powder, and ¼ 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 ¼ 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 ⅓ 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.

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