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May 18, 2006
Pork Tenderloin with Fresh Mango Salsa
I tried a mango salsa last night atop a pork chop. Definitely a different taste. I felt like I was in Hawaii. The oragne juice was a nice touch to the salsa. We grilled the pork chops (instead of the tenderloin) and omitted the cardomen because we didn't have any.
By the way - I was sent 4 more mangos and a papaya yesterday. I was supposed to get 2.5 oz oz each of mango and papaya last week but the papaya shipment was rotten so I just got mangos. So I now have 5 mangos left!
Help! Eating it by itself is actually growing on me and I often blend some along with frozen berries in my yogurt.
Pork Tenderloin with Fresh Mango Salsa
2 (1-pound) pork tenderloins, trimmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups diced peeled mango (about 2 large)
1 teaspoon grated orange rind
3 tablespoons diagonally sliced green onions
2 teaspoons grated peeled fresh ginger
3 tablespoons fresh orange juice
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 tablespoon olive oil
Cut each tenderloin crosswise into 8 pieces. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper.
Combine mango and next 6 ingredients (mango through cardamom).
Heat oil in a large nonstick skillet over medium-high heat. Add half of pork; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining pork. Serve with mango salsa.
Yield: 8 servings (serving size: 2 pork medallions and about 3 tablespoons salsa)
CALORIES 195(22% from fat); FAT 4.7g (sat 1.3g,mono 2.6g,poly 0.5g); PROTEIN 27.5g; CHOLESTEROL 67mg; CALCIUM 15mg; SODIUM 349mg; FIBER 1.2g; IRON 1.6mg; CARBOHYDRATE 9.9g
Posted by Lisa at May 18, 2006 08:33 AM
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