COCONUT CRUSTED PORK TENDERLOIN WITH MANGO SALSACOCONUT CRUSTED PORK TENDERLOIN WITH MANGO SALSA https://www.delphineremy.com/wp-content/uploads/2017/10/25a-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach https://www.delphineremy.com/wp-content/uploads/2017/10/25a-1024x1024.jpg
Thanksgiving is around the corner and it’s time to unpack your holiday decor, dust off your formal dining room and decide on a holiday menu. Not sure what to prepare this year? Maybe you’re inspired to try something new and adventurous? If so, this holiday season try adding my Coconut Crusted Pork Tenderloin with Mango Salsa to the menu. The bold tropical flavors of this juicy pork tenderloin are tasty, exotic and surprisingly light. This dish can be served along side an oven roasted turkey or as the main attraction. The recipe does call for a homemade marinade that I recommend refrigerating overnight to maximize the bold tropical flavors of coconut marinade to be paired with the festive and vibrant mango salsa. 💃
Preparation time 30 minutes
Marinate 2 hours or overnight
Ingredients for Coconut-Crusted Pork Tenderloin
1 1 ½-lb. pork tenderloin, trimmed and cut into 8 slices
¾ cup unsweetened coconut milk
The zests and juice of 1 lime
2 Tbsp. finely chopped ginger
4 cloves garlic, minced
½ tsp. sea salt
¼ to ½ tsp. cayenne pepper
¼ cup chopped raw macadamia nuts
½ cup unsweetened shredded coconut
1 to 2 Tbsp. coconut oil
Instructions for Coconut-Crusted Pork Tenderloin
Using the flat side of a meat mallet, flatten meat between two pieces of plastic wrap to ½-inch thickness.
For marinade, combine coconut milk, lime juice and zest, ginger, garlic, sea salt and cayenne pepper.
Add meat to the marinade and turn to coat.
Seal and refrigerator for a minimum of 2 hours, turning meat occasionally. For best flavor consider leaving overnight.
Once marination is complete, drain the meat and discard marinade.
In a food processor cover and pulse nuts and coconut just until finely chopped. Sprinkle both sides with nut mixture.
In a large heavy skillet heat 1 Tbsp. of the oil over medium-high heat. Cook meat, half at the time, about 5-6 minutes, turning once and adding remaining oil if needed.
Top with mango salsa.
Ingredients for Mango salsa
½ tsp. lime zest
2 Tbsp. lime juice
1 ½ cups chopped mango
¾ cup chopped red pepper
¼ cup sliced green onions
2 Tbsp. olive oil
1 fresh serrano chile pepper, seeded and finely chopped
Salt and pepper
Instructions for Mango Salsa
Remove ½ tsp. zest and squeeze 2 Tbsp. juice from 1 lime. In a bowl combine lime zest and juice and all the remaining ingredients.
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Delphine RemyAll stories by: Delphine Remy
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