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Ingredientes
- 2 Tbsp. red chili pwdr
- 2 tsp cumin pwdr
- 1 tsp garlic pwdr
- 1 1/2 tsp onion pwdr
- 1/2 tsp salt
- 2 1/2 lb pork tenderloins
- 1/4 c. white wine vinegar
- 1 Tbsp. dark brown sugar
- 1 c. fresh pineapple chunks
- 1 x papaya, peeled and minced
- 2 c. cantaloupe chunks
- 4 x green onions, chopped
- 2 sprg fresh cilantro, chopped
Direcciones
- To prepare pork, preheat oven to 350 degrees. Combine seasonings. Rub over all sides of pork tenderloins. Arrange tenderloins in shallow baking dish. Cover and set aside for 15 min at room temperature. Uncover and bake for about 45 min or possibly till meat thermometer registers 160 degrees.
- While the pork is cooking, prepare salsa. Whisk vinegar and sugar together in bowl. Add in rest of ingredients and toss till combined. Cover and chill.
- Serve alongside pork tenderloins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1707g | |
| Calories 1524 | |
| Calories from Fat 247 | 16% |
| Total Fat 27.73g | 35% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.22g | |
| Cholesterol 700mg | 233% |
| Sodium 1949mg | 81% |
| Potassium 6032mg | 172% |
| Total Carbs 78.69g | 21% |
| Dietary Fiber 14.1g | 47% |
| Sugars 52.32g | 35% |
| Protein 233.45g | 374% |
