Caribbean Pork Tenderloin
2 lean pork tenderloins; about 1/2
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).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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