Arepas with Pork & Pineapple Salsa

• 1 pork tenderloin (1 lb.)
• 1/3 cup KRAFT Zesty Italian Dressing
• 1 Tbsp. guajillo chile pepper powder
• 1 Tbsp. annatto paste
• 2 cups masarepa
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2-1/2 cups lukewarm water
• 1 can (8 oz.) pineapple chunks in juice, drained, chopped
• 1/2 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup green salsa
• 1/4 cup chopped fresh cilantro

1. Cut meat lengthwise in half, then crosswise into 1/4-inch-thick slices.
2. Mix next 3 ingredients in shallow baking dish until blended.
3. Add meat; turn to evenly coat each piece.
4. Refrigerate 30 min., turning after 15 min.
5. Meanwhile, add masarepa and cheese to water in medium bowl; knead until mixture is well blended and forms smooth ball.
6. Shape into 8 (3-1/2-inch) patties.
7. Heat large heavy skillet or flat griddle on medium heat.
8. Add patties, in batches; cook 15 min.
9. or until crisp and lightly browned on both sides, turning every 5 min.
10. Heat heavy medium skillet on medium-high heat.
11. Cook half the meat 2 to 3 min.
12. or until done, stirring frequently.
13. Repeat with remaining meat.
14. Return all meat to skillet; stir in pineapple.
15. Cook and stir 3 min.
16. or until heated through.
17. Cut arepas in half, being careful to not cut all the way through each arepa.
18. Fill with meat and remaining ingredients.

pork tenderloin, italian dressing, guajillo chile pepper, paste, masarepa, parmesan cheese, water, pineapple, onions, green salsa, fresh cilantro

Taken from www.kraftrecipes.com/recipes/arepas-pork-pineapple-salsa-179811.aspx (may not work)