Tropical Spring Salsa With Pork Recipes

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

TROPICAL SALSA FRESCA

Steps:

• Toss and serve with chips or as an accompaniment to pork, chicken, or fish.

CAJUN PORK TENDERLOIN WITH TROPICAL SALSA

Steps:

• Preheat the oven to 350°F.
• Rub the tenderloin evenly with the olive oil. Then rub the Cajun seasoning evenly over it. Let it stand for 15 minutes.
• Heat a large ovenproof nonstick skillet over medium-high heat. When the pan is hot, lightly mist it with spray. Cook the tenderloin until it is just browned all over, 4 to 5 minutes. Remove it from the heat. Using a pastry brush or your fingers, rub the honey evenly over the tenderloin. If one end is very narrow, tuck it under to make it an equal thickness with the rest of the tenderloin. Transfer the pan to the oven and cook the tenderloin (uncovered) until there is just a hint of pink inside or a meat thermometer reaches 155°F, l6 to l8 minutes.
• Remove the tenderloin from the oven and immediately place a sheet of foil loosely over it (not over the whole pan). Allow it to sit for 10 minutes. Transfer the tenderloin to a cutting board. Holding your knife at a 45-degree angle, slice it into thin slices. Serve immediately with salsa.
• nutrition information
• Each (4 ounces pork plus 1/3 cup salsa) serving has:
• Calories: 222
• Protein: 30g
• Carbohydrates: 12g
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 92mg
• Fiber: 0g
• Sodium: 809mg