Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Look for mangoes that gently yield to pressure and smell fruity.
Ingredients[]
- 2 (1-pound) pork tenderloins, trimmed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups diced mango (about 2 large)
- 1 teaspoon grated orange rind
- 3 tablespoons fresh orange juice
- 3 tablespoons diagonally sliced green onion
- 2 teaspoons grated peeled fresh ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1 tablespoon olive oil
Directions[]
- 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.
- Combine mango and next 6 ingredients.
- 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.
Yield: 8 servings (serving size: 2 pork medallions and about 3 tablespoons salsa)