Skinnytaste Pork Tenderloin Food

BREADED PORK CUTLETS WITH LIME

Steps:

• Season cutlets with 3/4 teaspoon seasoned salt.
• Place bread crumbs in a medium shallow bowl.
• In another bowl beat egg whites with sazon.
• Dip pork cutlets in egg whites, then breadcrumb mixture, shaking off excess.
• Heat a large nonstick frying pan on medium to medium heat. Add the olive oil and pork cutlets, cook about 6 minutes on each side, until golden brown and no longer pink in the center.
• Serve with lime wedges.

GRILLED CUMIN SPICED PORK TENDERLOIN

Steps:

• Combine the spices then season the tenderloin all over.
• Preheat the grill to high, or preheat the broiler to high.
• Grill or broil the tenderloin, covered on high 5 minutes on each side, then move to indirect heat if grilling, cover the grill and cook an additional 10 to 12 minutes, turning halfway, until an instant read thermometer inserted in the center reads 145°F* (about 22 to 25 minutes total). For a thicker tenderloin, add more time.
• Let the pork rest about 5 minutes before slicing.

SWEET AND FIERY PORK TENDERLOIN

Steps:

• For the salsa: Combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve. Makes 1 cup.
• Preheat oven to 375°. Mix garlic salt and ginger in small bowl. Rub evenly over pork. Place pork on rack in foil-lined roasting pan.
• Roast pork in preheated oven 40 to 45 minutes or until desired pork is cooked to your liking. (New pork guidelines allow pork to cook to 145°, if you prefer it cooked well, cook it until the internal temp reads is 160° with a meat thermometer).
• Mix chili sauce, honey and sriracha in small bowl. Brush over pork during the last 10 minutes of cooking.
• Slice pork and serve with pan juices and mango salsa on the side.