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Ingredientes
- 1 lb Pork tenderloins
- 1/4 c. Orange juice
- 1/8 c. Chipotle in adobo, pureed
- 2 Tbsp. Minced fresh oregano
- 1 Tbsp. Chopped garlic
- 1 tsp Grnd cumin
- 1/4 tsp Salt
- 1 c. Diced mango
- 1/2 c. California Ripe Olives, sliced
- 1/3 c. Diced red onion
- 1 Tbsp. Lime juice
- 1 1/2 Tbsp. Chopped jalapeno peppers
Direcciones
- Place tenderloins in a 9 by 13-inch baking dish. Combine orange juice, chipotle in adobo, oregano, garlic, cumin and salt in a large mixing bowl. Pour over tenderloins and cover. Chill and set a side to marinate for at least 2 hrs. Combine mangos, California Ripe Olives, red onion, lime juice and jalapenos. Set aside. Grill marinated pork over medium-high heat for approximately 15 min or possibly till cooked to desired temperature, turning every 3-5 min to brown sides proportionately. Transfer cooked tenderloins to a clean cutting board, allow to rest for 5 min, then slice into 1/4-inch pcs. Top sliced pork with mango olive salsa.
- Makes 4 servings (4 ounce pork and 1/4 c. salsa per serving).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 409 | |
| Calories from Fat 273 | 67% |
| Total Fat 30.38g | 38% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 244mg | 10% |
| Potassium 648mg | 19% |
| Total Carbs 11.99g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.84g | 5% |
| Protein 23.83g | 38% |
