August 19, 2012

Asian Pork Tenderloin with Mango Salsa

This dish was a big hit with my family. We love the bold flavors - the hoisin and the 5 spice powder really liven up the pork. The mango salsa if super refreshing and is even great the next day in fish tacos. Enjoy! 

1 1/2 pound pork tenderloin, trimmed
salt and ground black pepper
2 TBS dark brown sugar
1 tsp Chinese 5 spice powder* 
2 1/2 TBS hoisin 
1/2 navel orange, zested and juiced
1 teaspoon dark sesame oil

1 ripe mango, peeled and pitted, diced
1/2 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1/2 red onion, chopped
1 ripe lime, juiced
Coarse salt

Preheat oven to 450 degrees F.

Coat tenderloins with salt and pepper. Combine brown sugar and 5 spice powder; rub over pork. Brush baking dish or broiler pan with oil or cooking spray. Place pork in oven and bake 10 minutes. Combine the hoisin with the orange zest and juice and sesame oil. Once the meat has cooked 10 minutes, baste it liberally with the hoisin mixture and roast for about 20 minutes longer (or until desired doneness is reached). 

While the pork is cooking, prepare the salsa by combining the mango, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste. Serve over the pork. 

Serves 4 

*I made my own by combining 1 teaspoon each of the following: ground anise, fennel, cinnamon, cloves and black pepper. 

No comments:

Post a Comment