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Pork Tenderloin with Fresh Mango Salsa

Photography: Becky-Stayner; Styling: Melanie J. Clarke
Yield 8 servings (serving size: 2 pork medallions and about 3 tablespoons salsa)
Look for mangoes that gently yield to pressure and smell fruity.

Ingredients

  • 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

Nutrition Information

  • calories 195
  • caloriesfromfat 22 %
  • fat 4.7 g
  • satfat 1.3 g
  • monofat 2.6 g
  • polyfat 0.5 g
  • protein 27.5 g
  • carbohydrate 9.9 g
  • fiber 1.2 g
  • cholesterol 67 mg
  • iron 1.6 mg
  • sodium 349 mg
  • calcium 15 mg

How to Make It

  1. 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.

  2. Combine mango and next 6 ingredients (mango through cardamom).

  3. 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.