Almond-crusted pork with mango relish delivers

Invite your guests for a melt-in-your-mouth almond-crusted pork with mango relish. Serve with rice tossed with fresh chopped parsley, fresh sugar snap peas and baguettes. For dessert, top cake with sliced peaches and light whipped cream.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 20 to 25 minutes: standing time: 5 minutes

2 large mangos, peeled, pitted and diced
1/4 cup red onion, minced
1/4 cup red bell pepper, minced
1 tablespoon red wine vinegar
1 teaspoon fresh chopped mint
1/2 teaspoon coarse salt, divided
1/4 teaspoon freshly ground black pepper, divided
3/4 cup toasted almonds, finely chopped and divided
2 tablespoons brown sugar
1 teaspoon cumin
1 teaspoon ground coriander
1/4 teaspoon cinnamon
2 (1 pound) pork tenderloins
1 1/2 tablespoons extra-virgin olive oil
Arugula for garnish

In a medium bowl, combine mangos, onion, bell pepper, vinegar, mint and half the salt and pepper; set aside. Heat oven to 450 degrees. In a shallow container, mix well 1/2 cup almonds, brown sugar, cumin, coriander and cinnamon. Brush pork with olive oil; season with remaining salt and pepper. Roll tenderloins in almond mixture; place on a foil-lined rimmed baking pan. Coat them with cooking spray. Roast pork 20 to 25 minutes or until internal temperature is 145 degrees. Let stand 5 minutes. Place on serving platter; top with mango mixture and remaining almonds. Garnish with arugula.
Per serving: 355 calories, 33 grams protein, 14 grams fat (36 percent calories from fat), 2.4 grams saturated fat, 26 grams carbohydrate, 80 milligrams cholesterol, 226 milligrams sodium, 4 grams fiber.

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Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc.

Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc.

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