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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Santa Fe Pork with Corn and Olive Salsa

Source: Lindsay®

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	203.5

Total Carbs	11.4 g

Dietary Fiber	0.5 g

Sugars	1.0 g

Total Fat	8.6 g

Saturated Fat	1.5 g

Unsaturated Fat	0.7 g

Potassium	521.1 mg

Protein	27.7 g

Sodium	584.2 mg

Dietary Exchanges 8.6 Fat, 0.4 Vegetables, 2.8 Meat, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cut tenderloin crosswise into 1-inch pieces. Flatten slices into 1/2-inch thick medallions.
Sprinkle chili powder, garlic salt and ground cumin over medallions.
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.
Add corn, olives, salsa and cilantro to skillet. Mix well and heat through, about 1 minute. Spoon over pork.