I found this recipe in my 2005 Cooking Light cookbook. Love the recipes from the Cooking Light series. Most are quite easy to make and everything I’ve tried has been delicious. This is no exception. The combination of spices on the pork are fantastic and served over the very quickly made corn salsa is a wonderful treat. The corn salsa tastes so bright and fresh. And the last minute garnish of fresh cilantro gives this dish just that little “extra” you didn’t know you were missing.
Ingredients:
2 pork tenderloins
1 Tbls chipotle
chili powder (I didn’t have chipotle chili powder, so I used regular chili
powder)
2 tsp ground cumin
1 tsp garlic salt
Cooking spray
2 cups frozen
whole-kernel corn
1 cup sliced green
onions
1 cup picante sauce
4 Tbls fresh minced
cilantro
Directions:
1. Cut
the pork cross wise into approximately 2” pieces. Press each piece to help it hold its
shape. Combine the chili powder, cumin
and garlic salt. Rub over the pork.
2. Heat
a large skillet over medium-high heat.
Coat the pan with cooking spray.
(You could add a little olive oil at this point if you’d like.) Add the pork to the pan and cook 4 minutes on
each side. Remove pork from pan.
3. Add
the corn, onions and picante sauce to the same pan; cook 2 – 3 minutes or until
thoroughly heated, stirring frequently.
4. The
recipe calls for serving the corn salsa over the pork, but I preferred the
presentation of placing the pork on top of the salsa and garnishing with the
cilantro.
