Pork Tenderloin with Fresh Mango Salsa

Photography: Becky-Stayner; Styling: Melanie J. Clarke
Look for mangoes that gently yield to pressure and smell fruity.

Yield:

8 servings (serving size: 2 pork medallions and about 3 tablespoons salsa)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

July 2003