Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)
Photo: Randy Mayor; Styling: Lindsey Lower
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup chopped red onion
2 tablespoons olive oil
1 tablespoon cider vinegar
2 teaspoons sugar
1/2 teaspoon grated lemon rind
1 ripe mango, peeled and chopped
1 serrano pepper, seeded and finely chopped
1/4 cup small mint leaves
How to Make It
Heat a skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 16 minutes or until a thermometer registers 145°, turning to brown on all sides. Remove pork; let stand for 10 minutes.
Combine red onion and the next 6 ingredients (through serrano pepper); toss. Sprinkle mixture with remaining 1/4 teaspoon salt and mint; toss. Slice pork crosswise; serve with mango salsa.
Really easy and delicious. I added 1/2 red bell pepper (diced) to the salsa because in the photo, the salsa looked pretty with red pepper, and my Serrano pepper was green. Instead of serving over couscous, I arranged the pork slices and salsa over a bed of mixed greens and served with a crusty roll. Otherwise, I made the recipe as printed. Salsa was unexpectedly yummy, and I'll bet it would be good with pineapple, instead of mango. I would serve this dish to company.
The recipe & salsa was so easy to pull together and was a good choice for the non-cook in our house. Seasoned the pork with a little allspice, otherwise made to directions. Served with wilted spinach and the recommended couscous made with chicken stock and a handful of raisins. Sorta foolproof dinner, nicely done.
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