Pork Tenderloin with Xec (Mayan Citrus Salsa)

Pork Tenderloin with Xec (Mayan Citrus Salsa)
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons chopped fresh cilantro
  • ¼ cup coarsely chopped lemon sections
  • Xec:
  • 1 ½ teaspoons minced seeded habanero pepper
  • 1 cup coarsely chopped grapefruit sections
  • Pork:
  • Cooking spray
  • + 15 more ingredients
    • Cooking spray
    • 1 cup coarsely chopped orange sections
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • ¼ cup coarsely chopped lemon sections
    • 1 ½ teaspoons minced seeded habanero pepper
    • 1 (1-pound) pork tenderloin, trimmed
    • 2 tablespoons chopped fresh cilantro
    • Pork:
    • ¼ teaspoon salt
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt
    • ¼ teaspoon black pepper
    • 1 (1-pound) pork tenderloin, trimmed
    • 1 cup coarsely chopped grapefruit sections

Preheat broiler. 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. To prepare xec, combine ...

View full recipe at My Recipes

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