Santa Fe Pork with Corn and Olive Salsa

Santa Fe Pork with Corn and Olive Salsa

  • prep
  • cook
  • 4 servings


  • 1 (1 lb.) pork tenderloin

  • 1 teaspoon chili powder, preferably chipotle

  • 1 teaspoon garlic salt

  • 1/2 teaspoon ground cumin

  • Cooking spray

  • 1 cup frozen corn kernels, thawed

  • 1/2 cup sliced Lindsay┬« Naturals Green Ripe California Pitted Olives

  • 1/2 cup prepared salsa

  • 1/4 cup chopped cilantro or sliced green onions

Cooking Directions

  1. Cut tenderloin crosswise into 1-inch pieces.

  2. Flatten slices into 1/2-inch thick medallions.

  3. Sprinkle chili powder, garlic salt and ground cumin over medallions.

  4. Coat a large nonstick skillet with cooking spray.

  5. Cook medallions in skillet over medium-high heat 4 minutes per side or until barely pink in center.

  6. Transfer to a serving platter; keep warm.

  7. Add corn, olives, salsa and cilantro to skillet.

  8. Mix well and heat through, about 1 minute.

  9. Spoon over pork.


  • Calories245
  • Fat11g
  • Protein25g
  • Cholesterol71mg
  • Total Carbs11g
  • Fiber2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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