Tender, juicy strips of pork tenderloin are awakened by a quick and irresistible jalapeno mango sauce. Serve with sweet potato salad for a complete meal with big flavor!
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 white sweet potatoes (about 1 1/4 pounds), peeled and chopped
- 2 large eggs
- 1 mango, peeled and chopped
- 1 small red jalapeno pepper, chopped
- 4 scallions, sliced
- 1/4 cup vegetable oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon plus 1 teaspoon packed light brown sugar
- Kosher salt and freshly ground pepper
- 1 large pork tenderloin (about 1 1/4 pounds), trimmed
- 2 teaspoons ground allspice
- 1/4 cup dijonnaise (or dijon mustard mixed with mayonnaise)
Instructions
- Preheat the oven to 375 degrees F. Put the sweet potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and add the eggs. Cook until the potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside.
- Meanwhile, make the sauce: Puree the mango, jalapeno, half of the scallions, 2 tablespoons each water and vegetable oil, 1 tablespoon vinegar and 1 teaspoon brown sugar in a food processor; season with salt and pepper. Set aside.
- Slice the pork lengthwise down the center, stopping 3/4 inch before cutting all the way through; open like a book. Top with plastic wrap; pound with a rolling pin until 1 inch thick. Season with salt and pepper; rub with the remaining 1 tablespoon brown sugar and the allspice.
- Heat the remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium heat. Add the pork; cook until browned, about 3 minutes per side. Transfer the skillet to the oven and bake until the pork is just cooked through, 5 minutes. Remove to a board; let rest.
- Peel and chop the eggs. Whisk the dijonnaise with the remaining 2 tablespoons vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 teaspoon salt and a few grinds of pepper. Serve the pork with the potato salad and mango sauce.
Nutrition Facts
| Calories | 560 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 200 milligrams |
| Sodium | 620 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 6 grams |
| Protein | 45 grams |
| Sugar | 23 grams |
| Calories | 560 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 200 milligrams |
| Sodium | 620 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 6 grams |
| Protein | 45 grams |
| Sugar | 23 grams |
Reviews
Easy to make and tasty. The whole family liked it. I loved that the sauce was on the side and I could vary the heat for different family members. Some like it hot, some don’t. 😉