Updated: 05/01/2018 11:14 AM | Print Story |  Email

Monday Night Meal: Roasted Pork Tenderloin with Mango Salsa

We’ve all been in a recipe rut before, that’s why you can catch a new series on Twin Cites Live at Four, called “Monday Night Meal.” You can start your week off strong with a simple dinner idea that’s easy to make and will impress your whole family. Recipe Developer, Mary Jane Miller shared how to make Roasted Pork Tenderloin with Mango Salsa.

Roasted Pork Tenderloin with Mango Salsa

Ingredients
1 pork tenderloin (about 1 lb.)
salt and pepper
1 clove garlic, chopped
1 tsp. oregano
1 tsp. cumin
2 tsp. chili powder
2 Tbsp. soy sauce
3 Tbsp. olive oil, plus more for skillet
2 Tbsp. cider vinegar

How to make it:
Pat tenderloin dry with paper towels.  Season with salt and pepper.
In a gallon zip top bag combine remaining ingredients, mix well.  Add pork.  Seal bag and turn to coat.  Marinate at room temperature for 30 minutes or refrigerate overnight.
Heat oven to 400 degrees F.  In a large oven proof skillet, heat a film of olive oil over medium high heat until shimmering.  Cook pork in skillet turning to brown all sides.   Place in oven to roast for 10 to 15 minutes or until meat thermometer inserted into the thickest part reads 137 degrees F.  Remove to platter and cover tightly to rest for 10 minutes.

Slice in half inch thick slices and serve topped with mango salsa.

Serves 4


Mango Salsa

Ingredients
1 cup chopped mango (frozen is fine)
2 Tbsp. chopped red onion
2 Tbsp. chopped cilantro
1 Tbsp. chopped jalapeño
half a lime
salt

Toss all ingredients together except for lime and salt.  Squeeze lime over salsa and season with salt.


Yellow Rice and Black Beans

Ingredients
2 Tbsp. olive oil
1/4 cup chopped onion
1 clove garlic, chopped
1 tsp. turmeric
1/2 tsp. cumin
1 tsp. salt
1 cup brown rice
2 cups chicken broth
1 (15.5 oz.) can black beans, drained and rinsed

In a medium saucepan, heat olive oil over medium high heat until hot.  Add onion and garlic and cook about 1 minute.  Stir in spices, salt, rice and broth.  Bring to a boil, cover and reduce heat to simmer for 45 minutes or until rice is tender. Stir in beans and cover and let stand 5 minutes to heat beans through.