Cuban Pork with Fruit Salsa
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
SAUTE garlic in hot oil. Stir in FRANK'S® REDHOT® sauce, orange juice and zest, cilantro, chili powder and oregano. Reserve ¼ cup (50 mL).
POUR remaining marinade over pork in resealable food storage bag. Refrigerate 1 to 3 hours. Mix ¼ cup (50 mL) marinade with sour cream; set aside.
GRILL pork over medium-high direct heat for 30 min. until no longer pink in center.
SLICE pork, drizzle with spicy sour cream and serve with Orange-Apple Salsa.
ORANGE-APPLE SALSA: Combine in bowl 1½ cups (375 mL) diced red apple, 1½ cups (375 mL) diced, peeled oranges, 2 tbsp. (30 mL) minced red onion ,2 tbsp. (30 mL) chopped cilantro and 2 tbsp. (30 mL) FRANK'S® REDHOT® Sauce. Makes about 3 cups (750 mL).