Pork tenderloin deserves a salsa as special as it is! This one, made with seedless navel oranges and chopped cilantro, definitely fits the bill.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Italian Dressing
1/4 cup chipotle peppers in adobo sauce, pureed
1/4 cup firmly packed brown sugar
2 pork tenderloin s (12 oz. each)
2 seedless navel orange s, peeled, chopped
1/2 cup chopped red or green pepper
1/4 cup chopped red onion
2 Tbsp. chopped cilantro
Add To Shopping List
Let's Make It
Mix dressing, chipotle pepper puree and sugar. Reserve 1/4 cup of the dressing mixture; refrigerate until ready to use. Pour remaining dressing mixture over meat in shallow dish. 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 minutes or until meat thermometer inserted in center registers 160°F, brushing with the reserved 1/4 cup dressing mixture after 15 minutes. Meanwhile, combine remaining ingredients. Cut meat into 1/2-inch-thick slices. Serve with the orange salsa.
Use Your Grill
Prepare as directed except for baking. Place meat on greased grill over hot coals. Grill 18 to 20 minutes or until cooked through, turning after 8 minutes and brushing occasionally with the reserved 1/4 cup dressing mixture.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.