Chipotle Pork Tenderloin with Plantain and Orange Salsa

Ingredients

• 0.3 cup firmly brown sugar packed
• 0.3 cup chipotle peppers in adobo sauce pureed
• 2 Tbsp cilantro leaves chopped
• 0.5 cup dressing italian kraft
• 2 medium navel oranges peeled chopped
• 3 Tbsp oil 
• 2 medium ripe plantains chopped
• 20 oz pork tenderloins 
• 0.3 cup onion red chopped
• 0.5 cup bell pepper green red chopped

Equipment

• bowl
• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Mix dressing, pepper puree and brown sugar.
2. Remove 1/4 cup of the dressing mixture; cover and refrigerate for later use.
3. Pour remaining dressing mixture over meat in shallow dish; cover. Refrigerate several hours or overnight to marinate.
4. Preheat oven to 425F.
5. Remove meat from marinade; discard marinade.
6. Place meat in shallow baking dish.
7. Bake 25 min. or until instant read thermometer registers 160F when tested in center of meat, brushing with the reserved 1/4 cup dressing mixture after 15 min.
8. Cut into 1/2-inch thick slices before serving.
9. Cook plantains in oil in large skillet on medium heat 3 to 4 min. or until golden brown, stirring occasionally.
10. Mix oranges, red peppers, onion and cilantro in large bowl.
11. Add plantains; toss lightly.
12. Serve with the meat.