Main dishes

Chipotle Pork Tenderloin with Plantain and Orange Salsa

Chipotle Pork Tenderloin with Plantain and Orange Salsa recipe

photo by:

kraft

My husband loved this. I used pork chops instead of the loin, so it was very spicy, but we liked it. Will definitely make again soon.

posted by

stevenkr

on 11/18/2008

time

prep:

20 min

total:

2 hr 45 min

servings

total:

8 servings

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What You Need

1/2

cup KRAFT Italian Dressing

1/4

cup chipotle peppers in adobo sauce, pureed

1/4

cup firmly packed brown sugar

pork tenderloins (10 oz. each)

medium-ripe plantains, chopped

Tbsp. oil

medium navel oranges, peeled, chopped

1/2

cup chopped green or red pepper

1/4

cup chopped red onion

Tbsp. chopped cilantro

Make It

MIX dressing, pepper puree and brown sugar. Remove 1/4 cup of the dressing mixture; cover and refrigerate for later use. Pour remaining dressing mixture over meat in shallow dish; cover. Refrigerate several hours or overnight to marinate.

PREHEAT oven to 425°F. Remove meat from marinade; discard marinade. Place meat in shallow baking dish. Bake 25 min. or until instant read thermometer registers 160°F when tested in center of meat, brushing with the reserved 1/4 cup dressing mixture after 15 min. Cut into 1/2-inch thick slices before serving.

COOK plantains in oil in large skillet on medium heat 3 to 4 min. or until golden brown, stirring occasionally. Mix oranges, red peppers, onion and cilantro in large bowl. Add plantains; toss lightly. Serve with the meat.

Kraft Kitchens Tips

Use Your Grill

Marinate meat as directed. Drain meat; discard marinade. Preheat greased grill to high heat. Grill meat 18 to 20 min. or until cooked through, turning over after 8 min. and brushing occasionally with the 1/4 cup reserved dressing mixture.

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Shonna1970

posted:2/17/2009

Good, a little too spicy for me. My 10 yr. old said it was good, just too spicy. My hubby thought it was too spicy as well.

stevenkr

posted:11/18/2008

My husband loved this. I used pork chops instead of the loin, so it was very spicy, but we liked it. Will definitely make again soon.

a cook

posted:2/18/2007

This is an excellent dish!! My fiance and I loved the marinade for this recipe. Word of advice, be sure to chop the vegetables into smaller pieces. I will definately make this again, I served it over a bed of rice-delicious!

a cook

posted:6/25/2006

we grilled this tenderloin, it had full flavor and fabalous. The salsa over the pork- took it over the top!!

tgoenaga

posted:5/19/2006

I have been looking for a great pork tenderloin recipe, this is the best one I've seen to date! Don't let the plantain/orange salsa scare ya folks! I Can't wait to try this!

a cook

posted:4/7/2006

This recipe is supurb, albeit significantly spicier than I expected. I served it with yellow rice and a spinach salad.

a cook

posted:6/26/2002

a cook

posted:3/11/2002

I was skeptical about this dish due to the fact it has onions and bell peppers, and cilantro mixed with oranges and plaintains, but once I made it, I am no longer a doubter. The sauce on the pork loin was sweet and spicy, and was accented very nicely with the plaintain mixture. My family and other company enjoyed it thoroughly.