Peel oranges, remove seeds and coarsely chop oranges. In medium bowl
combine oranges, papaya or mango, bell pepper, onion, cilantro, lime or lemon peel, lime or
lemon juice, and jalapeño pepper. Cover and chill at least 1 hour. Cut pork tenderloin
crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch
thickness. In large skillet sauté pork, half at a time, in hot oil for about 3 minutes on
each side. Serve with salsa.
Serving suggestions: Spanish potatoes, buttered sugar snap peas, hot
cooked noodles, brownies topped with chocolate chunk ice cream.
Recipe courtesy of the National Pork Board
Nutrition facts
Serving Size 1 serving
Calories 214
Calories from Fat 63 (30%)
% Daily Value*
11%Total Fat 7g
7%Saturated
Fat 1.5g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 3.5g
17%Cholesterol 52mg
19%Sodium 466mg
23%Potassium 819mg
6%Total
Carbohydrate 18g
10%Dietary
Fiber 2.4g
Sugars 12g
Sugar Alcohols 0g
43%Protein 21g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
