3/4 cup Pace® Picante Sauce
1 11 ounce can Mandarin orange segment, drained
2 pork tenderloins (about 1 pound each)
1 teaspoon olive oil
2 tablespoons chopped fresh cilantro leaves
1 lime, cut into wedges
Heat the oven to 425 degrees F. Stir the picante sauce and oranges in a small bowl.
Bake for 35 minutes or until the pork is cooked through. Remove the pork from the pan and let it stand for 10 minutes. Sprinkle with the cilantro and serve with the lime wedges.
You can replace the oranges with drained, canned diced peaches or pineapple, if you like.