Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Serve with a simple side salad of mixed baby greens and cherry tomatoes.

Laraine Perri
Recipe by Cooking Light August 2013

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Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: 2 pork medallions, 1 mango half, and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine jerk seasoning, 1 tablespoon lime juice, and 1 teaspoon oil in a medium bowl.

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  • Cut pork crosswise into 8 pieces. Using your hand, flatten each piece to 1/2-inch thickness. Add pork to spice mixture; toss well to coat.

  • Cut mangoes in half lengthwise; discard pits. Cut each mango half into 1-inch cubes, cutting to, but not through, the skin. Brush cut sides of mangoes with 1/2 teaspoon oil.

  • Heat a grill pan over high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Add mango halves, skin sides up, to pan; cook 3 minutes. Remove from heat.

  • Combine sugar and next 3 ingredients (through salt) in a small saucepan. Bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in 1 tablespoon lime juice. Drizzle sauce over pork and mangoes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

295 calories; fat 6.6g; saturated fat 2.2g; mono fat 2.6g; poly fat 1g; protein 24.4g; carbohydrates 31.8g; fiber 1.9g; cholesterol 79mg; iron 1.4mg; sodium 397mg; calcium 29mg.
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