This dish has a surprising amount of flavor. The 3 ingredient rub for the tenderloin accents the pork flavor perfectly; and the mango relish on top brings is all together so nicely. I love cooked shallots, still not sure how I feel about eating them raw, so I only use about half the shallots in the dish and serve the remaining on the side for others to add. This is a great summer dish when Mangoes are at the height of their season (June) and paired with a nice garden salad or a sweet potato you’ve got a great weeknight dinner – Enjoy!
Serves: 5 | Serving Size: 1/5 of dish
Ingredients:
- 4 teaspoon chili powder
- 1 teaspoon unsweetened cocoa powder
- salt
- 2lb pork tenderloin – brine if desired (I did not)
- 2 teaspoon olive oil
- 2 mangoes, peeled and cut into 1/2 inch pieces
- 2 tablespoons chopped fresh cilantro
- 2 tablespoon lime juice
- 1 small shallot, minced
- 1 teaspoon minced jalapeno pepper, seeds and rib removed
Directions:
- Adjust oven rack to middle position and heat over to 425 degrees. Combine chili powder, cocoa and 1/4 teaspoon salt in bowl. Pat tenderloin dry with paper towels and rub evenly with spice mixture.
- Heat oil in 12 inch oven safe, nonstick skillet over medium-high heat until just smoking. Brown tenderloin well on all sides, 6 to 8 minutes, reducing heat if spices begin to burn. Transfer skillet with tenderloin to oven and roast tenderloin until meat registers 145 degrees, 15 to 20 minutes – flip tenderloin for last 5 minutes if desired.
- Carefully remove skillet from oven. Transfer tenderloin to cutting board, tent loosely with aluminum foil, and let rest for up to 10 minutes.
- Meanwhile, combine mango, cilantro, lime juice, shallot, jalapeno and 1/8 teaspoon salt in a bowl. Slice tenderloin into 1/4 inch thick slices and serve with mango relish. Enjoy!
Nutrition Information:
Per serving: Calories: 319; Total Fat: 9g; Cholesterol: 120mg; Sodium: 1057mg; Total Carbohydrates: 16g; Dietary Fiber: 2g; Sugars: 11g; Protein: 46g
Nutrition Bonus: Potassium: 953mg; Vitamin A: 11%; Vitamin C: 3%; Calcium: 11%; Iron: 5%
Adopted from: The Editors at America’s Test Kitchen. “Spice-Rubbed Pork Tenderloin with Mango Relish.” The Complete Cooking for Two Cookbook. Boston: American Test Kitchen, 2014. 156. Print.
