As I've said over and over again, I am always on the lookout for easy, quick-fix recipes that are also super yummy. While some of you might think that's a bit of an oxymoron, I promise you that it's not. At the risk of sounding like Rachael Ray, if you've got 30 free minutes in a day, you've got enough time to cook a great meal. In fact, you can make a restaurant quality dish that is not only easy to prepare but healthy for you at the same time. On top of that, you'll save yourself a lot of money in the process.
Don't let the title (or ingredients) of today's recipe scare you; while it sounds fancy (and it is - looks great, doesn't it?), this is honestly an extremely easy recipe. If you don't like pork, try making the salsa and pairing it with grilled chicken breast or tilapia instead!
Pork Tenderloin with Mango Salsa
1 lb. pork tenderloin, fat trimmed
1 mango, peeled and cubed*
1/2 cup red onion, chopped
1 serrano pepper, seeded and finely chopped
1/4 cup fresh mint leaves
1 tbs cider vinegar
2 tbs olive oil
salt
black pepper
cayenne pepper
Season pork with salt, pepper and cayenne. Heat large skillet over medium-high heat and add pork, cooking for 9 minutes on each side or until a meat thermometer inserted into the thickest part of the tenderloin reads 145 degrees. Remove from skillet and allow to rest for 10 minutes.
Meanwhile, combine mango, red onion, serrano pepper, olive oil, cider vinegar, 1/2 tsp salt and fresh mint leaves in a medium bowl. Mix well to combine flavors.
Slice pork tenderloin diagonally into 1/2 inch portions. Serve with mango salsa on top or on the side, whichever you prefer.
*To easily cut up/cube your mango, find the "stem" of the mango. Place your knife 1/2 inch to the left or right of the stem and slice straight down to avoid the pit. Repeat on the other side. Once you have the meat of the mango, take the mango (peel-side down) in the palm of your hand. With a small pairing knife, make vertical slices every 1/4 inch or so in the flesh of the mango - be careful not to pierce the skin! Once the vertical lines have been completed, do the same with horizontal lines across to make cubes. Push the mango "inside-out" to push the flesh towards you, and slice off the bottom of each cube near the peel.
If you'd like to try this with chicken or fish instead of pork, cook the chicken in the skillet for 8 minutes per side or fish for 4 minutes per side. You will not need the rest time on chicken or fish that you do with the tenderloin.
I challenge you to try this dish and see if you agree that it's as easy as I've promised - and hopefully as delicious, too! This is a great dish for entertaining, because it's relatively hands-off and quick on time. This allows you less time in the kitchen and, most importantly, more time with the people you love. I can't wait to hear what you think.
Until next time...
Cheers!
