Roasted Pork Tenderloin with Orange and Red Onion Salsa

Gluten Free
Dairy Free
Health score
18%
Roasted Pork Tenderloin with Orange and Red Onion Salsa
40 min.
4
188kcal

Suggestions


Looking for a delicious and healthy meal that’s perfect for both lunch and dinner? This Roasted Pork Tenderloin with Orange and Red Onion Salsa is a fantastic option that is sure to impress! Bursting with vibrant flavors and offering a delightful contrast between the savory pork and zesty salsa, this dish is not only gluten-free and dairy-free but also easy to prepare in just 40 minutes.

The star of the recipe, tender pork tenderloin, is seared to perfection and then roasted to retain its juiciness. Complemented by a refreshing salsa made with juicy orange sections, tangy lime juice, and a kick of minced jalapeño, this dish brings a burst of vibrant color to your plate. The added crunch of red onion and the fresh brightness of cilantro elevate the flavors, making every bite a taste sensation.

Whether you’re cooking for a family dinner or entertaining friends, the tantalizing combination of orange and red onion will surely capture attention and leave everyone wanting more. Plus, it pairs beautifully with a simple side of seasoned rice and black beans, making it a fulfilling meal that’s as nutritious as it is delicious. Get ready to delight your taste buds and enjoy a wholesome, flavorful dinner that conquers your cravings!

Ingredients

  • 0.5 teaspoon pepper black divided freshly ground
  • tablespoon canola oil 
  • 0.3 cup cilantro leaves fresh chopped
  • teaspoon garlic minced
  • teaspoons jalapeno minced seeded
  • pound pork tenderloin trimmed
  • tablespoons juice of lime fresh
  • 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.

Nutrition Facts

Calories188kcal
Protein52.66%
Fat29.28%
Carbs18.06%

Properties

Glycemic Index
48.88
Glycemic Load
2.34
Inflammation Score
-5
Nutrition Score
18.427826083225%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
12.94mg
Naringenin
6.92mg
Luteolin
0.12mg
Isorhamnetin
1mg
Kaempferol
0.19mg
Myricetin
0.09mg
Quercetin
4.97mg

Nutrients percent of daily need

Calories:188.27kcal
9.41%
Fat:6.07g
9.33%
Saturated Fat:1.07g
6.7%
Carbohydrates:8.42g
2.81%
Net Carbohydrates:6.79g
2.47%
Sugar:5.3g
5.89%
Cholesterol:73.71mg
24.57%
Sodium:352.45mg
15.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.55g
49.1%
Vitamin B1:1.19mg
79.03%
Selenium:35.4µg
50.57%
Vitamin B6:0.96mg
47.85%
Vitamin B3:7.79mg
38.96%
Vitamin C:31.14mg
37.74%
Phosphorus:295.92mg
29.59%
Vitamin B2:0.42mg
24.53%
Potassium:589.68mg
16.85%
Zinc:2.24mg
14.9%
Vitamin B5:1.13mg
11.27%
Magnesium:38.97mg
9.74%
Vitamin B12:0.58µg
9.64%
Vitamin E:1.08mg
7.21%
Copper:0.14mg
7.07%
Iron:1.27mg
7.05%
Fiber:1.63g
6.51%
Vitamin K:6.61µg
6.29%
Manganese:0.11mg
5.36%
Folate:19.41µg
4.85%
Vitamin A:201.26IU
4.03%
Calcium:32.93mg
3.29%
Vitamin D:0.23µg
1.51%
Source:My Recipes