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Chipotle Pork Tenderloin With Plantain And Orange Salsa

  • Prep Time: 20 Minutes (Total Time: 2 Hours 45 Minutes)
  • Serving Size: 8
  • 1/2 cup KRAFT Italian Dressing
  • 1/4 cup Chipotle Peppers In Adobo Sauce, Pureed
  • 1/4 cup Firmly Packed Brown Sugar
  • 2 Pork Tenderloins (10 Ounces Each)
  • 2 Medium-ripe Plantains, Chopped
  • 3 tablespoons Oil
  • 2 Medium Navel Oranges, Peeled, Chopped
  • 1/2 cup Chopped Green Or Red Pepper
  • 1/4 cup Chopped Red Onion
  • 2 tablespoons Chopped Cilantro
  • MIX dressing, pepper puree and brown sugar. Remove 1/4 cup of the dressing mixture; cover and refrigerate for later use. Pour remaining dressing mixture over meat in shallow dish; cover. Refrigerate several hours or overnight to marinate.

    PREHEAT oven to 425°F. Remove meat from marinade; discard marinade. Place meat in shallow baking dish. Bake 25 min. or until instant read thermometer registers 160°F when tested in center of meat, brushing with the reserved 1/4 cup dressing mixture after 15 min. Cut into 1/2-inch thick slices before serving.

    COOK plantains in oil in large skillet on medium heat 3 to 4 min. or until golden brown, stirring occasionally. Mix oranges, red peppers, onion and cilantro in large bowl. Add plantains; toss lightly. Serve with the meat.


    Use Your Grill

    Marinate meat as directed. Drain meat; discard marinade. Preheat greased grill to high heat. Grill meat 18 to 20 min. or until cooked through, turning over after 8 min. and brushing occasionally