Pork Tenderloin Sliders With Spicy Mango Slaw Food

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SPICY PORK TENDERLOIN WITH MANGO SALSA



Spicy Pork Tenderloin with Mango Salsa image

Cool, sweet mango salsa melds with the spicy rub on this pork tenderloin for a delicious, bold-flavored main dish. The colors and presentation are elegant. -Carolyn Cartelli, Parsippany, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 14

1 pork tenderloin (1 pound)
1 tablespoon olive oil
2 teaspoons coarsely ground pepper
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
MANGO SALSA:
1 medium mango, peeled and cubed
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon honey

Steps:

  • Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.

Nutrition Facts : Calories 222 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 345mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

ASIAN PORK TENDERLOIN WITH SPICY ASIAN COLE SLAW



Asian Pork Tenderloin With Spicy Asian Cole Slaw image

I just saw this in Cuisine at Home magazine that I subscribe to, and it looked so good I just had to try it, and it was wonderful! Family loved it, even the picky daughter said she liked the cabbage. Now there's a good vote! The recipe calls for 2- 1 to 1 1/2 pound tenderloins...I used a 2.13 pound loin roast, (in one piece), and only adjusted the cooking time by 10 minutes. I wanted a starch to go with this meal, so I cooked up a package of Tap Ramen with the water and flavor packet, then let the water absorb into the noodles. This was a great meal! ( 12/15/19 - NOTE: Recipe edited to correct previous omission of sauce instructions.)

Provided by Chef PotPie

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 26

2 (1 -1 1/2 lb) pork tenderloin, trimmed of all silverskin and excess fat
2 tablespoons Chinese five spice powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons peanut oil
1/3 cup chinese plum sauce
2 tablespoons honey
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, minced
1 tablespoon pineapple juice
1 teaspoon chili-garlic sauce
fresh chives (for garnish)
2 tablespoons pineapple juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon chili-garlic sauce
1 tablespoon chinese plum sauce
1 teaspoon cornstarch
6 cups green cabbage, cubed
1 cup red bell pepper, julienned
2/3 cup carrot, julienned
2 tablespoons fresh ginger, minced
1 tablespoon peanut oil
1/2 teaspoon kosher salt

Steps:

  • FOR THE TENDERLOIN:.
  • Preheat oven to 400*F.
  • Combine Five-Spice, salt and pepper, and rub over tenderloins.
  • Heat oil in oven-proof saute pan over medium-high; sear pork on all sides, 5-8 minutes.
  • Transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*F.
  • Remove pork from pan and let rest for 10 minutes before slicing.
  • FOR THE SAUCE:.
  • In same pan, whisk together the next 8 ingredients, (plum sauce through chili-garlic sauce), and cook while meat is resting.
  • FOR THE SLAW:.
  • Whisk first 6 ingredients together in a bowl and set aside.
  • In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
  • After 1 minute, add salt. (The salt flavors the vegetables, but also draws moisture from the cabbage, helping it to wilt faster. This was quite fast and dramatic.).
  • Continue to saute for 2 minutes or until cabbage begins to wilt.
  • Stir in reserved sauce and cook 1 minute until slightly thickened.
  • Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.

Nutrition Facts : Calories 542.8, Fat 18.9, SaturatedFat 4.5, Cholesterol 147.6, Sodium 2634.9, Carbohydrate 43.2, Fiber 5, Sugar 22.6, Protein 50

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