Chili Rubbed Pork with Mango Salsa w/ New Potatoes

Dinner Tonight: Chili Rubbed Pork with Mango Salsa w/ New Potatoes




For Breakfast I had an Egg Beater's Egg White Scrambled Egg, 2 Jennie - O Turkey Breakfast

Sausage Links, 2 slices of Toasted Aunt Millie's Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Love a good Breakfast! After my morning workout it was house cleaning day. Ran the vacuum and dusted. Swept up and cleaned outside on the deck and driveway, getting a lot of leaves this year. After cleaning got the cart out for a while to enjoy another beautiful Fall Day, sunny and 70 degrees! Clouds and rain moving in though overnight and Saturday, much needed rain. For dinner tonight anew recipe, I prepare a Chili Rubbed Pork with Mango Salsa w/ New Potatoes.
   




I had come across this recipe from a McCormick Recipe email and had been wanting to try for some

time, like dinner tonight! To make this I'll need the following; 1 package McCormick® Chili Seasoning Mix, 1 tablespoon packed Splenda Brown Sugar, 1 large ripe Mango (peeled) -  seeded and finely chopped (1 cup), 1/3 cup finely chopped Red Onion, 2 tablespoons Orange Juice, 1 tablespoon chopped Cilantro, 2 Pork Tenderloins (about 1 pound each), and 1 tablespoon Extra Virgin Olive Oil. The ingredients of one delicious Pork Tenderloin! I used Splenda Brown Sugar instead of the regular Brown Sugar and I also used the McCormick® Chili Seasoning Mix instead of the Gluten-Free McCormick® Chili Seasoning Mix (Kroger was out of stock of it). The original recipe and web link is at the end of the post.




To prepare the dish I mixed the Seasoning Mix and Sugar in small bowl. For the Mango Salsa, mixed

the Mango, Onion, Orange Juice, Cilantro and 1 teaspoon of the Seasoning Mixture in medium bowl. Covered and refrigerated until ready to serve.

I then brushed the Pork Tenderloins with Oil. Coated evenly with remaining seasoning mixture. Refrigerated for 1 hour, for extra flavor.

To prepare it preheat the oven to 375°.  Add Pork to pan; cook 4 minutes, browning on all sides. Bake at 375° for 15 minutes or until a thermometer registers 145° (slightly pink), turning after 7 minutes. Let stand 5 minutes before slicing. I use this cooking method when I prepare my Cumin Spiced Pork Tenderloin and it always comes out perfect. The Tenderloin came moist and delicious! Love the McCormick® Chili Seasoning Mix along with Brown Sugar, nice crust and perfect flavor. A definite "Keeper Recipe".




For a side I heated up a can of Del Monte Whole New Potatoes, just emptied the contents of the can
into a sauce pan and heated on medium heat until heated through. I also had a slice of Aunt Millie's Whole Grain Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.









Chili Rubbed Pork with Mango Salsa

Ingredients

Serves: 8
1 package McCormick® Chili Seasoning Mix
1 tablespoon packed brown sugar
1 large ripe mango, peeled, seeded and finely chopped (1 cup)
1/3 cup finely chopped red onion
2 tablespoons orange juice
1 tablespoon chopped fresh cilantro
2 pork tenderloins, about 1 pound each
1 tablespoon oil

Directions

Mix Seasoning Mix and sugar in small bowl. For the Mango Salsa, mix mango, onion, orange juice,

cilantro and 1 teaspoon of the seasoning mixture in medium bowl. Cover. Refrigerate until ready to serve.

Brush pork tenderloins with oil. Coat evenly with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor.

Grill pork over medium heat 20 to 30 minutes or until desired doneness, turning occasionally. Let stand 5 minutes before slicing. Serve pork with Mango Salsa.


Cooking tip

To bake pork: Prepare pork as directed. Place on foil-lined shallow baking pan. Bake in preheated 450°F oven 20 to 25 minutes or until desired doneness.


Nutrition information
(Amount per serving)
Calories: 215Cholesterol: 83mg
Sodium: 227mgProtein: 30g
Total Fat: 7gFiber: 1g
Carbohydrate: 8g

http://www.mccormick.com/Recipes/Main-Dishes/Gluten-Free-Chili-Rubbed-Pork-with-Mango-Salsa