Roasted Lamb Tenderloin With Orange And Red Onion Salsa

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 (1 lb) lamb tenderloin, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper, divided
• 1 cup orange section, coarsely chopped (about 2 oranges)
• 1/2 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons jalapeno peppers, seeded and minced
• 1 teaspoon minced garlic
• 10 ounces frozen long grain brown rice
• 1 cup black beans, drained and rinsed
• 1 tablespoon fresh cilantro, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon chili powder

Recipe

• 1 preheat oven to 450°.
• 2 heat oil in a large ovenproof skillet over medium-high heat. sprinkle lamb evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. add lamb to pan; cook 2 minutes on each side or until lightly browned. transfer pan to oven. bake at 450° for 17 minutes or until a thermometer registers 160°. let stand 5 minutes; cut across grain into 1/2-inch-thick slices.
• 3 combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients. serve salsa with lamb.
• 4 rice and beans: cook 1 (10-ounce) package frozen long-grain brown rice (such as birds eye steamfresh) according to package directions. combine cooked rice, 1 cup rinsed and drained canned black beans, 1 tablespoon chopped fresh cilantro, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, and 1/8 teaspoon chili powder.
• 5 serving size = 3 ounces lamb , about 1/4 cup salsa, and 1/2 cup rice and beans.