Chipotle Pork Tenderloin with Plantain and Orange Salsa

• 1/2 cup KRAFT Italian Dressing
• 1/4 cup chipotle peppers in adobo sauce, pureed
• 1/4 cup firmly packed brown sugar
• 2 pork tenderloins (10 oz. each)
• 2 medium-ripe plantains, chopped
• 3 Tbsp. oil
• 2 medium navel oranges, peeled, chopped
• 1/2 cup chopped green or red pepper
• 1/4 cup chopped red onion
• 2 Tbsp. chopped cilantro

1. Mix dressing, pepper puree and brown sugar.
2. Remove 1/4 cup of the dressing mixture; cover and refrigerate for later use.
3. Pour remaining dressing mixture over meat in shallow dish; cover.
4. Refrigerate several hours or overnight to marinate.
5. Preheat oven to 425F.
6. Remove meat from marinade; discard marinade.
7. Place meat in shallow baking dish.
8. Bake 25 min.
9. or until instant read thermometer registers 160F when tested in center of meat, brushing with the reserved 1/4 cup dressing mixture after 15 min.
10. Cut into 1/2-inch thick slices before serving.
11. Cook plantains in oil in large skillet on medium heat 3 to 4 min.
12. or until golden brown, stirring occasionally.
13. Mix oranges, red peppers, onion and cilantro in large bowl.
14. Add plantains; toss lightly.
15. Serve with the meat.

italian dressing, peppers, brown sugar, pork, plantains, oil, oranges, pepper, red onion, cilantro

Taken from www.kraftrecipes.com/recipes/chipotle-pork-tenderloin-plantain-orange-salsa-54014.aspx (may not work)