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Here's a fresh and light dish that's inspired from South of the Border. Chris Rudolph, who wrote the cookbook Mexican Light, stopped by Tonia's Kitchen to talk about her recipe for Roasted Pork and Mango salsa. She starts by pan-searing the pork and then roasting it in an oven. Chris then chops up two mangos, along with a Chipotle chile. Make sure you chop the chile up very finely and remove the seeds, along with a 1/4 cup of green onions, some lime juice and cilantro. Blend it all together in a food processor and place it on top of the pork. Not only is it delicious, but Chris says it's only about 240 calories per serving.
Ingredients
2
mangos, chopped
1 Chipotle Pepper, finely chopped
2
scallions, chopped
1
tablespoon
plus 1 teaspoon olive oil
1
tablespoon
fresh lime juice
1/4
teaspoon
crushed red pepper
kosher salt
1
1 1/4-pound
pork tenderloin
1
teaspoon
ground coriander
Directions
- Heat broiler. In a medium bowl, combine the mango, scallions, 1 tablespoon of the oil, lime juice, crushed red pepper, and ¼ teaspoon salt. Set aside.
- Rub the pork with the remaining 1 teaspoon oil. Season with the coriander and ½ teaspoon salt.
- Broil the pork, turning occasionally, until cooked through, 12 to 15 minutes. Let rest 5 minutes before slicing.
- Serve the pork with the salsa.
