Santa Fe Pork with Corn and Olive Salsa

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At a Glance:

Prep Time:
10 minutes
Cook Time:
10 minutes


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


Cut tenderloin crosswise into 1-inch pieces. Flatten slices into 1/2-inch thick medallions. Sprinkle chili powder, garlic salt and ground cumin over medallions. Coat a large nonstick skillet with cooking spray. Cook medallions in skillet over medium-high heat 4 minutes per side or until barely pink in center. Transfer to a serving platter; keep warm. Add corn, olives, salsa and cilantro to skillet. Mix well and heat through, about 1 minute. Spoon over pork.

Nutrients Per Serving:

Calories: 245
Calories from fat: 101
Total fat: 11g
Monounsaturated fat: 6g
Cholesterol: 71mg
Sodium: 675mg
Total Carbohydrates: 11g
Dietary Fiber: 2g
Protein: 25g

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