Roasted Pork Tenderloin with Orange and Red Onion Salsa

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon canola oil 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon garlic minced
• 2 teaspoons jalapeno minced seeded
• 1 pound pork tenderloins trimmed
• 2 tablespoons juice of lime fresh
• 1 cup orange sections coarsely chopped ( 2 oranges)
• 0.5 cup onion diced red
• 0.5 teaspoon salt divided

Equipment

• frying pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 45
2. Heat oil in a large ovenproof skillet over medium-high heat.
3. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Add pork to pan; cook 2 minutes on each side or until lightly browned.
5. Transfer pan to oven.
6. Bake at 450 for 17 minutes or until a thermometer registers 16
7. Let stand 5 minutes; cut across grain into 1/2-inch-thick slices.
8. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients.
9. Serve salsa with pork.
10. Rice and beans: Cook 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye Steam
11. Fresh) according to package directions.
12. Combine cooked rice, 1 cup rinsed and drained canned black beans, 1 tablespoon chopped fresh cilantro, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/8 teaspoon chili powder.