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Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa

 
Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.97 One serving costs about $2.97

$2.97 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,primal,whole 30 lunch,main course,main dish,dinner Mexican
spoonacular Score:79%

Spoonacular Score: 79%

 

Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 310 calories, 29g of protein, and 9g of fat per serving. This recipe serves 4 and costs $2.97 per serving. It is a rather inexpensive recipe for fans of Mexican food. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires salt and pepper, pepper, pepper, and jalapeno. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is excellent. Similar recipes include Kiwi-Tomatillo Salsa Verde, Pork Tenderloin with Mango Salsa, and Pork Tenderloin with Fresh Mango Salsa.

Pinot Noir, Malbec, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Premonition Cellars Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Premonition Cellars Pinot Noir

This wine showcases concentrated flavors of cherry, cranberry and strawberry with hints of herb spices, fennel and oak aromas on the nose. Red berry fruits, tart cranberry, raspberry, and spices coat the palette, finishing with juicy acidity. This cool year helped retain its natural acidity, and the slow ripening allowed for beautifully balanced low alcohol wine. This wine has been barreled for 20 months in French oak, and has warm toasty aromas weaved throughout.

» Get this wine on Amazon.com

Ingredients

Servings:
2 tsps
2 tsps dried ancho chili powder
dried ancho chili powder
0.5 tsps
0.5 tsps black pepper
black pepper
some
some black pepper
black pepper
1 pinch
1 pinch cayenne pepper
cayenne pepper
2 tsps
2 tsps cayenne pepper
cayenne pepper
1 Tbsp
1 Tbsp cilantro
cilantro
1 Tbsp
1 Tbsp cilantro
cilantro
0.5 Tbsps
0.5 Tbsps fresh ginger
fresh ginger
1 clove
1 clove garlic
garlic
1 tsp
1 tsp garlic powder
garlic powder
1 tsp
1 tsp ground cumin
ground cumin
0.5
0.5 jalapeno
jalapeno
1
1 lime (juice)
lime (juice)
2
2 lime (juice)
lime (juice)
2
2 diced kiwis
diced kiwis
0.5 tsps
0.5 tsps kosher salt
kosher salt
1
1 lean pork tenderloin
lean pork tenderloin
2
2 diced mangos
diced mangos
4 tsps
4 tsps olive oil
olive oil
0.25 small
0.25 small red diced onion
red diced onion
0.5 small
0.5 small red diced onion
red diced onion
0.5 tsps
0.5 tsps salt
salt
some
some salt and pepper
salt and pepper
2 cups
2 cups diced tomatillos
diced tomatillos
2 tsps dried ancho chili powder
2 tsps
dried ancho chili powder
0.5 tsps black pepper
0.5 tsps
black pepper
some black pepper
some
black pepper
1 pinch cayenne pepper
1 pinch
cayenne pepper
2 tsps cayenne pepper
2 tsps
cayenne pepper
1 Tbsp cilantro
1 Tbsp
cilantro
1 Tbsp cilantro
1 Tbsp
cilantro
0.5 Tbsps fresh ginger
0.5 Tbsps
fresh ginger
1 clove garlic
1 clove
garlic
1 tsp garlic powder
1 tsp
garlic powder
1 tsp ground cumin
1 tsp
ground cumin
0.5 jalapeno
0.5
jalapeno
1 lime (juice)
1
lime (juice)
2 lime (juice)
2
lime (juice)
2 diced kiwis
2
diced kiwis
0.5 tsps kosher salt
0.5 tsps
kosher salt
1 lean pork tenderloin
1
lean pork tenderloin
2 diced mangos
2
diced mangos
4 tsps olive oil
4 tsps
olive oil
0.25 small red diced onion
0.25 small
red diced onion
0.5 small red diced onion
0.5 small
red diced onion
0.5 tsps salt
0.5 tsps
salt
some salt and pepper
some
salt and pepper
2 cups diced tomatillos
2 cups
diced tomatillos

Equipment

food processor
food processor
blender
blender
bowl
bowl
oven
oven
frying pan
frying pan
food processor
food processor
blender
blender
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. Dry Rub the Pork:
  2. Mix together the spices.
  3. Rub the pork with the spice mix. Cover and refrigerate for 2 hours.
  4. Make the Glaze*:
  5. Saute the onion, garlic, ginger, and jalapeno in 2 teaspoons of olive oil.
  6. Add the mango, kiwi, salt, pepper, and cayenne. Cook over medium heat for 10 minutes or until mixture thickens slightly.
  7. Cool.
  8. Puree in blender or food processor. Strain into a clean bowl.
  9. Add lime juice and set aside.
  10. This can be made a day ahead.
  11. Cook and glaze the pork:
  12. Preheat oven to 425F.
  13. Heat 2 teaspoons olive oil in an oven-proof pan. Sear the pork on all sides in the hot pan.
  14. Place the pork in the oven for 5 minutes. Brush with glaze.
  15. Cook for another 5 minutes and brush with more glaze. Reserve the remaining glaze to serve alongside the pork.
  16. Allow to finish cooking for 10 minutes or until the internal temperature reaches 145F.
  17. Remove from oven and allow to rest for at least 10-15 minutes before slicing.
  18. Make the Tomatillo Salsa**:
  19. Mix ingredients together.
  20. Allow to sit until ready to use.
  21. Serve with the pork tenderloin.
  22. Can be made a day ahead.
  23. Serve it up:
  24. Slice the pork and serve with the salsa and any remaining glaze.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.97
Ingredient
2 teaspoons dried ancho chili powder
½ teaspoons black pepper
some black pepper
1 pinch cayenne pepper
2 teaspoons cayenne pepper
1 tablespoon cilantro
1 tablespoon cilantro
½ tablespoons fresh ginger
1 clove garlic
1 teaspoon garlic powder
1 teaspoon ground cumin
½ jalapeno
1 lime (juice)
2 lime (juice)
2 diced kiwis
1 lean pork tenderloin
2 diced mangos
4 teaspoons olive oil
¼ smalls red diced onion
½ smalls red diced onion
2 cups diced tomatillos
Price
$0.48
$0.03
$0.01
$0.01
$0.46
$0.01
$0.01
$0.02
$0.07
$0.09
$0.13
$0.03
$0.25
$0.51
$1.20
$3.92
$3.00
$0.19
$0.09
$0.18
$1.17
$11.87

Nutritional Information

Quickview
309 Calories
29g Protein
8g Total Fat
32g Carbs
37% Health Score
Limit These
Calories
309k
15%

Fat
8g
13%

  Saturated Fat
1g
11%

Carbohydrates
32g
11%

  Sugar
22g
25%

Cholesterol
81mg
27%

Sodium
865mg
38%

Get Enough Of These
Protein
29g
59%

Vitamin C
90mg
110%

Vitamin B1
1mg
91%

Vitamin B6
1mg
64%

Selenium
40µg
58%

Vitamin B3
10mg
54%

Vitamin A
2010IU
40%

Phosphorus
390mg
39%

Vitamin K
35µg
34%

Vitamin B2
0.54mg
32%

Potassium
1074mg
31%

Vitamin E
3mg
23%

Fiber
5g
23%

Copper
0.39mg
19%

Manganese
0.39mg
19%

Zinc
2mg
19%

Magnesium
75mg
19%

Folate
69µg
17%

Vitamin B5
1mg
15%

Iron
2mg
15%

Vitamin B12
0.64µg
11%

Calcium
60mg
6%

Vitamin D
0.25µg
2%

covered percent of daily need

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