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Peach-Mango Pork Tenderloin and Creamy Carrot Slaw Recipe

Peach-Mango Pork Tenderloin and Creamy Carrot Slaw
Source: Campbells

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Ingredients

  • 2 each boneless pork tenderloin (12 oz each)
  • 1 tbsp olive oil
  • 1 jar (425 g) Pace® Peach Mango Medium Salsa
  • 1 tsp ground cumin
  • 1 tbsp reduced sodium soy sauce
  • 1 bag (284 g) matchstick-cut carrots
  • 1 bag (397 g) coleslaw mix
  • 1/3 cup light mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh dill (or ¼ teaspoon dried dillweed)
  • 2 tsp honey
  • 1/4 tsp salt
PREP TIME
5m
COOK TIME
29m
TOTAL TIME
34m
YIELD
6 servings

Instructions

  • Preheat the oven to 375°F.
  • Season the pork as desired.
  • Heat the oil in a large skillet over medium-high heat (make sure the skillet and oil are hot before adding the pork).
  • Add the pork and cook for 3 minutes before turning (if it doesn't turn easily give it another minute on that side), then cook until both sides of both tenderloins are well browned.
  • Transfer to 13 x 9-inch (3 qt) baking dish.
  • Stir together salsa, cumin and soy sauce.
  • Spoon over pork in baking dish.
  • Cover and bake 20 minutes or until the pork is cooked through.
  • Remove the pork to a cutting board and let stand for a few minutes before slicing.
  • Meanwhile, mix coleslaw mix, carrots mayo, lemon juice, dill, honey and salt in large bowl until combined.
  • Let stand until pork is ready.
  • Serve pork with slaw, spooning any pan juices over top.

Dinner

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A recipe from Campbells

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