Roasted Pork Tenderloin With Orange and Red Onion Salsa

• 1 tablespoon canola oil
• 1 (1 lb) pork tenderloin, trimmed
• 14 teaspoon salt
• 14 teaspoon salt
• 12 teaspoon fresh ground black pepper, divided
• 1 cup orange section, coarsely chopped (about 2 oranges)
• 12 cup red onion, diced
• 14 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons jalapeno peppers, seeded and minced
• 1 teaspoon minced garlic
• 10 ounces frozen long grain brown rice
• 1 cup black beans, drained and rinsed
• 1 tablespoon fresh cilantro, chopped
• 14 teaspoon salt
• 14 teaspoon ground cumin
• 18 teaspoon chili powder

1. Preheat oven to 450.
2. Heat oil in a large ovenproof skillet over medium-high heat.
3. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Add pork to pan; cook 2 minutes on each side or until lightly browned.
5. Transfer pan to oven.
6. Bake at 450 for 17 minutes or until a thermometer registers 160.
7. Let stand 5 minutes; cut across grain into 1/2-inch-thick slices.
8. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients.
9. Serve salsa with pork.
10. Rice and beans: Cook 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye SteamFresh) according to package directions.
11. 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.
12. Serving Size = 3 ounces pork , about 1/4 cup salsa, and 1/2 cup rice and beans.

canola oil, pork tenderloin, salt, salt, ground black pepper, orange section, red onion, fresh cilantro, lime juice, jalapeno peppers, garlic, long grain brown rice, black beans, fresh cilantro, salt, ground cumin, chili powder

Taken from www.food.com/recipe/roasted-pork-tenderloin-with-orange-and-red-onion-salsa-514098 (may not work)