Roasted Pork Tenderloin With Orange and Red Onion Salsa

From Cooking Light April 2009. Comfort food is perfect for family night, so dish up a hearty pork dish with a tangy salsa topping. A quick and hearty rice-and-beans side dish complements the roast.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Pork

• 1  tablespoon canola oil
• 1 (1 lb)  pork tenderloin, trimmed
• 1⁄4 teaspoon salt

• Salsa

• 1⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper, divided
• 1  cup  orange section, coarsely chopped (about 2 oranges)
• 1⁄2 cup red onion, diced
• 1⁄4 cup fresh cilantro, chopped
• 2  tablespoons fresh lime juice
• 2  teaspoons  jalapeno peppers, seeded and minced
• 1  teaspoon  minced garlic

• Rice-and-Beans

• 10  ounces  frozen long grain brown rice
• 1  cup black beans, drained and rinsed
• 1  tablespoon fresh cilantro, chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cumin
• 1⁄8 teaspoon chili powder

Directions

1. Preheat oven to 450°.
2. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 2 minutes on each side or until lightly browned. Transfer pan to oven. Bake at 450° for 17 minutes or until a thermometer registers 160°. Let stand 5 minutes; cut across grain into 1/2-inch-thick slices.
3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients. Serve salsa with pork.
4. Rice and beans: Cook 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 1 cup rinsed and drained canned black beans, 1 tablespoon chopped fresh cilantro, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/8 teaspoon chili powder.
5. Serving Size = 3 ounces pork , about 1/4 cup salsa, and 1/2 cup rice and beans.