Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa
By: Marcy Gaston
Published: Monday, December 28, 2009 - 11:05am

Ingredients




Pork:
1 pork tenderloin, trimmed (remove the silver skin)
2 teaspoons dried ancho chili powder
2 teaspoons cayenne pepper
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
Mango-Kiwi Glaze:
2 Mangos, peeled and diced
2 kiwis, peeled and and diced
1/4 small red onion, diced
1/2 jalapeno, minced
1/2 tablespoon fresh ginger, minced
4 teaspoons olive oil
Pinch of Cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper
Juice of 2 limes
Tomatillo Salsa:
2 cups tomatillos, diced
1/2 small red onion, diced
1 clove garlic, minced
1/2 jalapeno, minced
1 tablespoon cilantro, chopped fine
Juice of 1 lime
Salt and pepper to taste

Preparation

1 Dry Rub the Pork: 2 Mix together the spices. 3 Rub the pork with the spice mix. Cover and refrigerate for 2 hours. 4 Make the Glaze*: 5 Saute the onion, garlic, ginger, and jalapeno in 2 teaspoons of olive oil. 6 Add the mango, kiwi, salt, pepper, and cayenne. Cook over medium heat for 10 minutes or until mixture thickens slightly. 7 Cool. 8 Puree in blender or food processor. Strain into a clean bowl. 9 Add lime juice and set aside. 10 This can be made a day ahead. 11 Cook and glaze the pork: 12 Preheat oven to 425ºF. 13 Heat 2 teaspoons olive oil in an oven-proof pan. Sear the pork on all sides in the hot pan. 14 Place the pork in the oven for 5 minutes. Brush with glaze. 15 Cook for another 5 minutes and brush with more glaze. Reserve the remaining glaze to serve alongside the pork. 16 Allow to finish cooking for 10 minutes or until the internal temperature reaches 145ºF. 17 Remove from oven and allow to rest for at least 10-15 minutes before slicing. 18 Make the Tomatillo Salsa**: 19 Mix ingredients together. 20 Allow to sit until ready to use. 21 Serve with the pork tenderloin. 22 Can be made a day ahead. 23 Serve it up: 24 Slice the pork and serve with the salsa and any remaining glaze.

About


I forgot how much I liked this recipe until I made it again. I developed this several years ago and even made it for a final project in culinary school. As with most of my recipes, I tucked it away and forgot about it.
I couldn't find a pork tenderloin at the store when I made this recently, so I used a whole pork loin instead. Pork loin requires longer a cooking time and is not as tender. Even though it was delicious with the pork loin, use the tenderloin if you can.