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Share on TwitterMustard Glazed Pork Tenderloin with Mango-Tomato Salsa
Preptime: 15 min.Cooktime: 30 min.
Carbs: 32g
Fat: 15g
Fiber: 2g
Protein: 36g
Satfat: 4g
Sodium: 364mg
For the Pork Tenderloin:
3 pounds pork tenderloin (2 tenderloins)
1 cup sweet-hot mustard
1/3 cup dry white wine
2 bunches green onions, finely minced
6 cloves garlic, finely minced
1/2 cup coarsley chopped cilantro
4 tablespoons honey
For the Salsa:
2 ripe mangoes, peeled and cut into 1/4 inch cubes
3 tomatoes, diced into 1/4 inch cubes
1/3 cup finely minced red onion
1 serrano chili pepper, seeded and finely minced
3 limes, zested and juiced, zest finely chopped
2 cloves garlic, finely minced
salt and pepper to taste
1/2 cup finely chopped cilantro leaves
Directions:
For the Pork Tenderloin:
1. Combine the mustard, white wine, green onions, garlic, cilantro and honey. Place the pork tenderloins in a dish and smear with the marinade. Cover, refrigerate and let marinate for at least 2 hours, or overnight.
2. Preheat the oven to 350º F.
3. Remove the pork from the marinade, and wipe it clean. Place the tenderloins on a roasting rack in a shallow roasting pan. Place in the oven and cook for 25-30 minutes, or until a thermometer reads 150º F. Remove from the oven and let rest. This can be served warm or at room temperature.
For the Salsa:
4. Combine all the ingredients and taste for balance. There should be a balance between the sweet of the mango, the acidity of the lime and the salt. You can add additional lime juice and salt as needed, and if the mango is not sweet enough, add a pinch of sugar if needed.
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