Roast Pork Tenderloin with Orange and Red Onion Salsa
| Yield: | 4 Servings |
| Categories: |
| 2 | Pork tenderloins; 10 to 12 ounces | |
| Salt; freshly cracked black pepper to taste | ||
| 2 | tb | Vegetable oil |
| 2 | Oranges; peeled, seeded, finely chopped | |
| 1 | Red onion; finely chopped | |
| 2 | Cloves garlic; minced | |
| 1/2 | Chili pepper; minced, or to taste (up to 1) | |
| 1/3 | c | Fresh lime juice |
| 2 | ts | Honey; or to taste (up to 3) |
| 2 | ts | Each: ground cumin; chili powder |
| 1/4 | c | Coarsely chopped fresh cilantro |
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