Vivisimo

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Pork Tenderloin with Mango-Lime Salsa

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Pork Tenderloin with Mango-Lime Salsa

The Mango-Lime Salsa is the star of this show. It is a delicious and light pairing for the lean pork tenderloin.
Course: Main Course
Keyword: Dairy-Free Option, Easy–now you’re cooking, Gluten-Free Option, No Salt/Low Salt
Servings: 4

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn’t expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it’s important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don’t use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

Ingredients

  • 1 to 1 1/2 pounds pork tenderloin
  • 1 ripe mango
  • 1 heaping tablespoon chopped cilantro
  • 3 scallions (sliced, with white and green parts separated)
  • 1/4 cup orange juice
  • 1/4 teaspoon lime zest
  • 2 teaspoons fresh lime juice
  • 2 teaspoons olive oil (plus more for frying)
  • 1/8 to 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt (approximately)
  • 1/2 teaspoon pepper (approximately)

Instructions

  • Cut pork into eight slices, approximately 3/4 inch thick. Sprinkle lightly with salt and pepper. Drizzle with 1 teaspoon olive oil and rub surface of pork with the olive oil so it is lightly coated.
  • Chop mango into approximately 1/4 inch cubes.
  • Mix together mango, cilantro, green parts of scallion, lime zest, lime juice, red pepper flakes, 1/16 to 1/8 teaspoon salt and 1 teaspoon of olive oil.
  • Sauté pork in oil in large skillet until cooked and remove pork from skillet.
  • Return skillet to heat and add whites of scallion. Cook for one minute. Add orange juice. Cook and stir, scraping up brown bits from pan. Boil until slightly thickened.
  • Return pork to skillet, turning to coat with glaze. Spoon remaining glaze on top of pork.
  • Serve with salsa.

Notes

This recipe was inspired by a recipe that appeared in Sendik’s Real Food Magazine.
Start with 1/8 teaspoon red pepper flakes and 1/16 teaspoon salt in the salsa.  After tasting, add more if you like.
This recipe for pork tenderloin is a long-time favorite of mine.  I recently tried it with tuna in place of pork, and I thought it was amazing with tuna as well.
This dish pairs well with the Cilantro Lime Rice recipe at this link:  Cilantro Lime Rice – Vivisimo.  

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