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

Look for mangoes that gently yield to pressure and smell fruity.

Recipe by Cooking Light July 2003

Gallery

Credit: Photography: Becky-Stayner; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

195 calories; calories from fat 22%; fat 4.7g; saturated fat 1.3g; mono fat 2.6g; poly fat 0.5g; protein 27.5g; carbohydrates 9.9g; fiber 1.2g; cholesterol 67mg; iron 1.6mg; sodium 349mg; calcium 15mg.
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