We had a pork tenderloin in the freezer, so I thawed it out to make this recipe. I enjoyed the flavor of the mango with the pork. It seemed to make more than 2 servings, but the leftovers tasted good too.
Spice-Rubbed Pork Tenderloin with Mango Relish
Recipe from: America's Test Kitchen: Cooking For Two 2009
300 calories/serving
Ingredients:
1 (12-oz) pork tenderloin, trimmed
2 teaspoons chili powder
1/2 teaspoon cocoa powder
salt
1 teaspoon vegetable oil
1 cup chopped mango (from about 1/2 mango)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 small shallot, minced (~1 tablespoon)
1 teaspoon minced jalapeno chile, seeds removed
Directions:
Pat the pork dry with paper towels. Combine the chili powder, cocoa powder, and 1/4 teaspoon salt, and rub evenly over pork.
Heat oil in a skillet over medium-high heat until just smoking. Brown the tenderloin on all sides, about 6 minutes. Transfer to a preheated 425º oven and roast the tenderloin about 12-15 minutes until the thickest part registers 140º. Transfer to a carving board, tent loosely with foil, and let rest until the center registers 150º, about 10 minutes, before slicing.
Meanwhile, combine the mango, cilantro, lime juice, shallot, jalapeno, and a pinch of salt. Serve with the pork.
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