Ingredients
1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons chipotle chile powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
Cooking spray
1 cup frozen whole-kernel corn
1/2 cup sliced green onions
1/2 cup picante sauce
2 tablespoons minced fresh cilantro
Preparation
Heat a large nonstick skillet over medium-high heat. Cut pork crosswise into 12 equal pieces; firmly press each piece to 3/4-inch thickness. Combine chile powder, cumin, and garlic salt; rub over pork. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until done. Remove pork from pan. Add corn, onions, and picante sauce to pan; cook 2 minutes or until thoroughly heated, stirring frequently. Spoon salsa over pork, and sprinkle with cilantro.
Cooking Light DT
