1 tablespoon canola oil
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup coarsely chopped orange sections (about 2 oranges)
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeño pepper
1 teaspoon minced garlic
Preheat oven to 450°. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork 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. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, oranges, and remaining ingredients. Serve salsa with pork.
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.