Yield: 3 servings
Prep Time: 30 min
Cook Time: 8 min
1 pound pork tenderloin
3/4 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil, divided
1 medium ripe mango, peeled and cut into 1/2-inch cubes
1 heaping tablespoon chopped fresh cilantro
3 whole green onions, chopped (white and green parts separated)
1/4 teaspoon freshly grated lime zest
2 teaspoons freshly squeezed lime juice
1/8 to 1/4 teaspoon red pepper flakes (or to taste)
1/4 cup freshly squeezed orange juice
1. Slice pork crosswise into 3/4-inch-thick medallions, leaving narrow "tail" portion 1-inch-thick. Press each medallion with heel of your hand to flatten slightly. Season both sides with salt and pepper, and rub surface with about 1 teaspoon of the olive oil so all surfaces are lightly coated. Set aside.
2. In a medium bowl, combine mango, cilantro, green parts of the green onion (reserve white parts), lime zest, lime juice and red pepper. Add remaining 1 teaspoon olive oil, and salt to taste.
3. Heat medium skillet (preferably cast iron or non-stick) over medium-high heat. When hot, sauté pork medallions in a single layer (do this in batches if necessary), until browned and just cooked through, 2 to 3 minutes per side. (You may cut one medallion to check for doneness; there should be a trace of pink.) Transfer pork to a plate to rest.
4. Return skillet to medium heat, add reserved scallion white, and sauté for 1 minute. Add orange juice, scrape bottom of skillet with a wooden spoon, and bring to a boil. Boil until slightly syrupy, another minute. Return pork to skillet, turning to reheat and coat with glaze. Serve immediately, drizzling any remaining glaze over the top and putting the salsa on the side.
Nutritional Information per serving:
Serving size: Recipe divided by 3
Calories per serving: 381.5
Fat per serving: 15.7g
Saturated Fat per serving: 3.7g
Sugar per serving: 10.4g
Sodium per serving: ,span class="sodium">668.5g
Fiber per serving: 1.5g
Protein per serving: 45.2g
Cholesterol per serving: 119.5mg
Carbohydrates per serving: 12.9g
WW POINTS per serving:
Points Plus Program: 9 Old Points Program: 9
Source: RecipeGirl.com (via Real Food)