Roasted Pork Tenderloin With Orange and Red Onion S

Name: Roasted Pork Tenderloin With Orange and Red Onion Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 (1 lb) pork tenderloin, trimmed; ¼ teaspoon salt; ¼ teaspoon salt; ½ teaspoon fresh ground black pepper, divided; 1 cup orange section, coarsely chopped (about 2 oranges); ½ cup red onion, diced; ¼ cup fresh cilantro, chopped; 2 tablespoons fresh lime juice; 2 teaspoons jalapeno peppers, seeded and minced; 1 teaspoon minced garlic; 10 ounces frozen long grain brown rice; 1 cup black beans, drained and rinsed; 1 tablespoon fresh cilantro, chopped; ¼ teaspoon salt; ¼ teaspoon ground cumin; ⅛ teaspoon chili powder

Servings: persons

1 tablespoon canola oil
1 (1 lb) pork tenderloin, trimmed
¼ teaspoon salt
¼ teaspoon salt
½ teaspoon fresh ground black pepper, divided
1 cup orange section, coarsely chopped (about 2 oranges)
½ cup red onion, diced
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice
2 teaspoons jalapeno peppers, seeded and minced
1 teaspoon minced garlic
10 ounces frozen long grain brown rice
1 cup black beans, drained and rinsed
1 tablespoon fresh cilantro, chopped
¼ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon chili powder

1
Preheat oven to 450.
2
Heat oil in a large ovenproof skillet over medium-high heat.
3
Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4
Add pork to pan; cook 2 minutes on each side or until lightly browned.
5
Transfer pan to oven.
6
Bake at 450 for 17 minutes or until a thermometer registers 160.
7
Let stand 5 minutes; cut across grain into 1/2-inch-thick slices.
8
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients.
9
Serve salsa with pork.
10
Rice and beans: Cook 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye SteamFresh) according to package directions.
11
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.
12
Serving Size = 3 ounces pork , about 1/4 cup salsa, and 1/2 cup rice and beans.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 (1 lb) pork tenderloin, trimmed, ¼ teaspoon salt, ¼ teaspoon salt, and more.

Yes, Roasted Pork Tenderloin With Orange and Red Onion Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Pork Tenderloin With Orange and Red Onion Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions