Monday, May 24, 2010

Outta the Park Pork

What's for Dinner? 5/24/2010

-Roasted Pork Tenderloin with Orange & Red Onion Salsa
-Brown Rice & Black Beans


This dinner was A HOME RUN! There's really no other way to put it!

The pork tenderloin was juicy and flavorful, the orange salsa was fresh and tangy, and the black beans & rice were mild and a perfect compliment to the rest.

This whole dish was a perfect example of how healthy food doesn't have to be bland food. Gotta love that! The recipe hails from Cooking Light, a.k.a. my go-to recipe-finder these days. CL definitely didn't let me down this time!

I highly, highly recommend trying this recipe. If you've not tried a single recipe I've blogged about yet, start with this one. I don't think you'll be disappointed!

As a side note, can I also just say that I am now a BIG FAN of frozen steamer bag brown rice?!?! I hate, hate, hate cooking rice because it seems to always be such a hassle and it never turns out right for me. HATE IT. Well, frozen steamer bag rice is my new BFF! Sooo much easier and it turned out perfectly.



Roasted Pork Tenderloin with Orange and Red Onion Salsa
Source: Cooking Light

Preparation Time: 40 minutes minutes
Yield: 4 servings (serving size: 3 ounces pork and about 1/4 cup salsa)

1 tablespoon canola oil
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup coarsely chopped orange sections (about 2 oranges)
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeƱo pepper
1 teaspoon minced garlic

1. Preheat oven to 450°.

2. 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. Transfer pan to oven. Bake at 450° for 17 minutes or until a thermometer registers 160°. Let stand 5 minutes; cut across grain into 1/2-inch-thick slices.

3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients. Serve salsa with pork.

Rice and beans: Cook 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye SteamFresh) 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.


CALORIES 220 ; FAT 8.5g (sat 2g,mono 4.1g,poly 1.5g); CHOLESTEROL 65mg; CALCIUM 44mg; CARBOHYDRATE 13.6g; SODIUM 342mg; PROTEIN 23.6g; FIBER 4g; IRON 1.5mg

Cooking Light, APRIL 2009

2 comments:

  1. I'll add this to my list of things to make next month. I love pork!
    I gave you a shout out in my blog yesterday. Hope you don't mind ;)

    ReplyDelete
  2. I came accross your blog through Health For The Whole Self. Your domain name caught my eye, my husband is in the Army as well, and I see you are a new blogger too!

    My husband is a picky eater, but when he is home next, I'm making this for him, I think he'll love it!

    p.s. Have you ever tried Minute Brown Rice? I hate cooking rice too, but I seem to have luck with this stuff, although those frozen rice bags sound pretty sneaky too!

    ReplyDelete

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