Source: Lindsay®

Pork tenderloin seasoned with chili powder, garlic, and cumin topped with a warm, southwestern salsa

Servings

1 lb pork tenderloin
0.5 tsp ground cumin
1 cup frozen sweet corn kernels
0.5 cup salsa
0.25 cup fresh cilantro , chopped (or sliced green onions)
1 tsp chili powder
1 tsp garlic salt
1 cooking spray
3 oz Lindsay® Naturals Green Ripe California Pitted Olives

1 Cut tenderloin crosswise into 1-inch pieces. Flatten slices into 1/2-inch thick medallions.
2 Sprinkle chili powder, garlic salt and ground cumin over medallions.
3 Coat a large nonstick skillet with cooking spray. Cook medallions in skillet over medium-high heat 4 minutes per side or until barely pink in center. Transfer to a serving platter; keep warm.
4 Add corn, olives, salsa and cilantro to skillet. Mix well and heat through, about 1 minute. Spoon over pork.