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Caribbean Pork Tenderloin

main dishes, pork

2 lean pork tenderloins; about 1/2
1 pound each
1 teaspoon grated orange peel
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon cracked black pepper
2 cloves garlic; cut in half
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon vegetable oil
1 large ripe plantain; cut
into 1/4-inch slices

Trim fat from pork tenderloin. Cut pork across grain into 1/8-inch slices. Mix orange peel, orange juice, lime juice, cilantro, pepper and garlic in large glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes. Remove pork from marinade and drain. Stir cornstarch and salt into marinade; reserve. Heat oil in 10-inch nonstick skillet over medium-high heat. Saute pork in oil about 4 minutes or until no longer pink. Stir in plantain; saute until brown. Stir in marinade mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. 4 SERVINGS (ABOUT 1 CUP EACH).

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NOTES : average

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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