Teriyaki Pork Medallions with Papaya Salsa

Teriyaki Pork Medallions with Papaya Salsa
Asian/Latin
Serves 4

2 navel oranges
3/4 cup chopped refrigerated papaya or mango
1/4 cup slivered green bell pepper
2 tablespoons finely slivered red onion
2 tablespoons chopped fresh cilantro
1 teaspoon finely shredded lime or lemon peel
2 teaspoons lime or lemon juice
1 tablespoon finely chopped jalapeño pepper
1 1-to 1-1/4-pound teriyaki-marinated pork tenderloin
1 tablespoon vegetable oil

Peel oranges, remove seeds and coarsely chop oranges. In medium bowl combine oranges, papaya or mango, bell pepper, onion, cilantro, lime or lemon peel, lime or lemon juice, and jalapeño pepper. Cover and chill at least 1 hour. Cut pork tenderloin crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch thickness. In large skillet sauté pork, half at a time, in hot oil for about 3 minutes on each side. Serve with salsa.

Serving suggestions: Spanish potatoes, buttered sugar snap peas, hot cooked noodles, brownies topped with chocolate chunk ice cream.

Nutrition Information per Serving:
Calories: 255
Sodium: 741 mg
Carbohydrates: 21 g
Fat: 8 g
Protein: 27 g
Fiber: 1 g
Saturated Fat: 2 g
Cholesterol: 67 mg