Pork Tenderloin with Xec (Mayan Citrus Salsa) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Xec, a sweet-tart citrus salsa, is simple to prepare and uses everyday ingredients - yet it's truly remarkable with broiled meat. When the weather turns warmer, grill the tenderloin. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
1 cup coarsely chopped orange sections |
1 cup coarsely chopped grapefruit sections |
1/4 cup coarsely chopped lemon sections |
2 tablespoons chopped fresh cilantro |
1 1/2 teaspoons minced seeded habanero pepper |
1/8 teaspoon salt |
Directions:
1. Preheat broiler.
2. To prepare pork, sprinkle pork with 1/4 teaspoon salt and black pepper. Place pork on a broiler pan coated with cooking spray. Broil 15 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes, and cut into 1/4-inch-thick slices.
3. To prepare xec, combine orange and remaining ingredients, and serve with pork.
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