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Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa

 
One serving costs about $3.19 One serving costs about $3.19

$3.19 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,gluten free,dairy free lunch,main course,main dish,dinner Mexican
spoonacular Score:81%

Spoonacular Score: 81%

 

Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa might be just the main course you are searching for. For $2.82 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 299 calories, 29g of protein, and 8g of fat each. Not a lot of people made this recipe, and 1 would say it hit the spot. This recipe is typical of Mexican cuisine. A mixture of cilantro, jalapeno, mangos, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Try Pork Tenderloin with Mango Salsa, Kiwi-Tomatillo Salsa Verde, and Pork Tenderloin with Fresh Mango Salsa for similar recipes.

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth. 

» Get this wine on Wine.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 bell pepper
black bell pepper
1 pinch
1 pinch cayenne pepper
cayenne pepper
2 tsps
2 tsps cayenne pepper
cayenne pepper
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 diced red onion
diced red onion
0.5 small
0.5 small diced red onion
diced red 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 bell pepper
some
black bell pepper
1 pinch cayenne pepper
1 pinch
cayenne pepper
2 tsps cayenne pepper
2 tsps
cayenne pepper
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 diced red onion
0.25 small
diced red onion
0.5 small diced red onion
0.5 small
diced red 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: $3.34
Ingredient
2 teaspoons dried ancho chili powder
½ teaspoons black pepper
some black bell pepper
1 pinch cayenne pepper
2 teaspoons cayenne pepper
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 diced red onion
½ smalls diced red onion
2 cups diced tomatillos
Price
$0.48
$0.03
$1.50
$0.01
$0.46
$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
$13.34

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
334k Calories
30g Protein
8g Total Fat
36g Carbs
48% Health Score
Limit These
Calories
334k
17%

Fat
8g
13%

  Saturated Fat
1g
11%

Carbohydrates
36g
12%

  Sugar
25g
28%

Cholesterol
81mg
27%

Sodium
867mg
38%

Get Enough Of These
Protein
30g
60%

Vitamin C
194mg
235%

Vitamin B1
1mg
93%

Vitamin A
4335IU
87%

Vitamin B6
1mg
75%

Selenium
40µg
58%

Vitamin B3
11mg
58%

Phosphorus
409mg
41%

Vitamin K
38µg
37%

Potassium
1282mg
37%

Vitamin B2
0.6mg
35%

Vitamin E
4mg
31%

Fiber
7g
29%

Folate
103µg
26%

Manganese
0.46mg
23%

Magnesium
84mg
21%

Zinc
3mg
20%

Copper
0.4mg
20%

Vitamin B5
1mg
18%

Iron
3mg
17%

Vitamin B12
0.64µg
11%

Calcium
64mg
6%

Vitamin D
0.25µg
2%

covered percent of daily need

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