Peel oranges, remove seeds and coarsely chop oranges. In medium bowl combine oranges, papaya or mango, bell pepper, onion, cilantro, lime or lemon peel, lime or lemon juice, and jalapeo pepper. Cover and chill at least 1 hour. Cut pork tenderloin crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch thickness. In large skillet saut pork, half at a time, in hot oil for about 3 minutes on each side. Serve with salsa.
*Always wear rubber gloves when handling hot chiles.
**Or marinate your own tenderloin overnight in about 1 cup of purchased teriyaki sauce. (Discard after use.)
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4|
|Calories from Fat: 58 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 72.8mg||22 %|
|Sodium 60.9mg||2 %|
|Potassium 657.8mg||17 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 10.4g|
|Protein 24.1g||34 %|
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Calories per serving: 205
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