Xec & Pork Tenderloin

This is a delicious, refreshing citrus salsa. Try something different for dinner tonight! It is also good on fish.

4 Servings

Xec (Mayan Citrus Salsa):
1 cup Orange Sections, coarsely chopped
1 cup Grapefruit Sections, coarsely chopped
¼ cup Lemon Sections, coarsely chopped
2 tbs. Chopped fresh Cilantro
Chipotle Powder, to taste
Salt, to taste

1 lb. Pork Tenderloin
¼ tsp. Seasoned Salt
¼ tsp. Black Pepper, freshly ground

  1. Make the Xec. When preparing the citrus sections, make sure all of the membrane is removed. Combine all ingredients and set aside until ready to serve.
  2. Sprinkle pork with seasoned salt and pepper. Broil the pork for about 15 minutes on a broiling pan sprayed with Pam. (You could also grill the meat.) The pork should have a trace of pink and be juicy inside. Let the pork stand 5 minutes before cutting into ¼ inch slices. Serve the pork with Xec on the side.

~Maxine Forward

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