Monday, July 19, 2010

For 2: Glazed Pork Tenderloin with Mango & Black Bean Salsa

I think I have a new favorite side dish: Black Bean and Mango Salad! I saw this Bobby Flay recipe the other week for pork chops and salsa and thought it looked delicious. I changed it up a little bit to fit my style and the ingredients I had on hand and though it came out great. He calls the mango and black bean mixture a salsa, but I definitely think it was more of a salad, and I am not a big fan of pork chops so I substituted a pork tenderloin. This one is a keeper, which I plan to make again soon!

Happy Monday,

Glazed Pork Tenderloin with Mango and Black Bean Salad
1 C Apple Cider Vinegar
1 C Sugar
1 tbl Whole Black Peppercorns
3 Mangos, 1 peeled and pureed and 2 peeled and diced
1 Pork Tenderloin (about 1.5 pounds)
1 Can Black Beans, rinsed and drained
2 Green Onions
1 Habanero Pepper, seeded and diced
Juice from 2 limes
2 tbl Olive Oil
2 tbl Honey
¼ C Chopped Cilantro

For the Pork:
Preheat oven to 375 degrees and a grill or sauté pan over high heat. Combine the vinegar, sugar and peppercorns in a saucepan over medium to medium high heat and reduce until thickened (about 10-15 minutes). While that's reducing season the tenderloin with salt, pepper and a drizzle of olive oil and sear it on all sides (about 2 minutes per side) on the grill or sauté pan. Once seared place the tenderloin in a terrine or loaf style pan. After vinegar mixture has reduced stir in the mango puree and cook about 2 minutes creating a glaze, then strain the mixture into a bowl or measuring cup. Pour half of the mango glaze over the pork and place in the oven for about 25 minutes, until the internal temperature reaches 160 degrees. Let pork rest for at least 5 minutes before slicing and serving. Top the individual pork slices with the reserved mango glaze when serving.

For the salad:
Mix the diced mangos, black beans, green onions, habanero, lime juice, olive oil, honey and cilantro in a medium bowl and season with salt and pepper to taste. Cover and refrigerate until ready to serve. The longer this sits the better it gets as the flavors continue to mix. I let mine sit in the fridge for about 2 hours and it was great with the pork, but the next day I ate some leftoverson top of a spinach salad and it was even better! So, make a day ahead of time if you can! 

1 comment:

  1. This looks delicious! And itwould probably make great leftover sandwiches/salads. Crucial when cooking for one... :)