1

Slice pork crosswise into ¾-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 scallion (reserve white parts), lime zest, lime juice and red pepper. Add remaining 1 tsp. 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.