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Print this Recipe    Tenderloin 13

PORK TENDERLOIN WITH MANDARIN SALSA

1 1/2 pounds boneless pork loin chops, cut into 1/4-inch strips
1 cup orange juice

1 medium green bell pepper, finely chopped
1 can (10 1/2-ounce) mandarin orange segments, drained and chopped
1 1/3 cups chopped red onion, divided
1/2 cup frozen whole kernel corn, thawed
2 tablespoons olive oil, divided
4 teaspoons bottled minced garlic, divided
1 1/2 teaspoons chili powder, divided
1 1/4 teaspoons salt, divided
1 1/2 teaspoons cumin
1/4 teaspoon ground black pepper

Combine pork and orange juice in medium bowl. Set aside. To
prepare Mandarin Salsa, combine bell pepper, mandarin oranges, 1/3
cup onion, corn, 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon
chili powder, and 1/4 teaspoon salt in another medium bowl. Set
aside.

Heat remaining 1 tablespoon oil in large nonstick skillet over
medium-high heat. Add remaining 1 cup onion and 3 teaspoons garlic.
Cook and stir 5 minutes or until onion is softened and starting to
brown. Meanwhile, drain pork, reserving orange juice marinade.
Toss pork, remaining 1 1/4 teaspoons chili powder, cumin, remaining
1 teaspoon salt, and black pepper in large bowl; add to skillet.
Cook and stir 5 minutes or until pork is cooked through and lightly
browned. Add 1/3 cup reserved orange juice to skillet; bring to
a boil. Reduce heat; simmer 1 to 2 minutes or until liquid thickens
slightly. Serve immediately with Mandarin Salsa.

Makes 4 servings.

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