Prep 10 mins
Cook 35 mins
Quick & easy - the glaze and salsa give pork a tropical flavour! It was published in Canadian Family Winter 2007 issue.
- 1⁄2 cup mango juice
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 lbs pork tenderloin
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon olive oil
- 2 ripe mangoes, peeled, pitted & cut into 1/2-inch pieces
- 1⁄4 cup finely chopped red onion
- 1⁄4 cup lime juice
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon hot pepper, seeded & minced
- 1 tablespoon maple syrup
- 1⁄4 teaspoon salt
- PORK: Whisk juice, syrup & mustard in a glass measure until smooth and set aside.
- Pat tenderloins dry & sprinkle all over with salt & pepper.
- Heat oil in a heavy, oven-proof skillet over medium heat; add tenderloins and cook for 4 to 6 minutes, turning often, until golden brown on all sides.
- Drizzle mango mixture over each tenderloin, dividing evenly and transfer the skillet to the middle rack of a preheated 400F oven for 20 to 25 minutes, basting every 5 minutes, until juices are no longer pink inside.
- Remove tenderloins to a cutting board, cover loosely with foil and let rest for 10 minutes; slice very thinly.
- SALSA: Combine all ingredients in a glass measure; serve with pork.
huge hit with the little kids!! Will make agian
Excellent. Easy, last minute and tasty. Thanks!
Tasty, tender pork! After baking, I poured the juice into a saucepan and reduced it to get a more glaze type consistency. It was perfect with the mango salsa which I made with cilantro rather than mint (personal preference). The maple syrup was really a great addition! Thanks for sharing!