Santa Fe Pork with Corn and Olive Salsa

Ingredients

• 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® Crafted Medium Green Ripe 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.