Pork Tenderloin Mango Tango |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Quick & easy - the glaze and salsa give pork a tropical flavour! It was published in Canadian Family Winter 2007 issue. Ingredients:
1/2 cup mango juice |
2 tablespoons maple syrup |
2 tablespoons dijon mustard |
2 lbs pork tenderloin |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon olive oil |
2 ripe mangoes, peeled, pitted & cut into 1/2-inch pieces |
1/4 cup finely chopped red onion |
1/4 cup lime juice |
2 tablespoons chopped fresh mint leaves |
1 tablespoon hot pepper, seeded & minced |
1 tablespoon maple syrup |
1/4 teaspoon salt |
Directions:
1. PORK: Whisk juice, syrup & mustard in a glass measure until smooth and set aside.
2. Pat tenderloins dry & sprinkle all over with salt & pepper.
3. Heat oil in a heavy, oven-proof skillet over medium heat; add tenderloins and cook for 4 to 6 minutes, turning often, until golden brown on all sides.
4. Drizzle mango mixture over each tenderloin, dividing evenly and transfer the skillet to the middle rack of a preheated 400F oven for 20 to 25 minutes, basting every 5 minutes, until juices are no longer pink inside.
5. Remove tenderloins to a cutting board, cover loosely with foil and let rest for 10 minutes; slice very thinly.
6. SALSA: Combine all ingredients in a glass measure; serve with pork.
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