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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

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
, 1/2 Vegetables , 3 Meat , 1/2 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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1 lb  pork tenderloin
1 tsp  chili powder
1 tsp  garlic salt
0 1/2 tsp  ground cumin
1 each  cooking spray
1 cup  frozen sweet corn kernels
3 oz  Lindsay® Naturals Green Ripe California Pitted Olives
0 1/2 cup  salsa
0 1/4 cup  fresh cilantro
  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.

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