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Home » Main Dishes

Published: Jul 16, 2008 · Updated: Jul 21, 2021 by Carole Jones · 1 Comment

Island Pork Tenderloin

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Two summers ago we had the pleasure of sharing a beautiful beach house on Ventura Beach with many families from the Walter side.   It was a memorable trip for countless reasons but the quality of food that was prepared in that gorgeous kitchen definitely ranks up there for me.  We rotated meal assignments through the families so we got a wonderful sampling of all the great cooks and bakers that bless our ranks.  I went home five pounds heavier after that week on the beach!

Island Pork Tenderloin

My cousin-in-law Sherri (don’t know if there is officially such a title as that) made this amazing dish during our stay.  I’ll be honest and admit that when I saw it and heard the ingredients, I didn’t think I was going to like it.  I’ve had some bad experiences with mango salsas/chutneys but I am so glad I went for it because this is absolutely delicious.  This is one of those dishes that I love to have a bit of every ingredient on my fork because they balance so well together.  The beans have quite a kick to them, but the mango mellows it perfectly.  I have the recipes listed separately, but just throw them all together on your plate!
 
 
 
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Island Pork Tenderloin

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Ingredients

Island Pork Tenderloin


2 lb pork tenderloin, trimmed


1 Tb paprika


1 Tb chili powder


1 Tb dried oregano


1 tsp salt


1/2 tsp red pepper flakes


3/4 C fresh orange juice, about 1 1/2 oranges


3/4 C fresh lime juice, about 4-5 limes


1 Tb garlic, minced


Mango Mojo Salsa


2 C ripe mango, diced (about 2 whole mangoes)


2 Tb chopped fresh cilantro


Reserved mojo from Island Pork Tenderloin



1 tsp salt


1 habenero or serrano chile, seeded and minced


2 Tb honey


1 Tb olive oil


Caribbean Black Beans


3 strips bacon, diced


1/2 C onion, diced


1/4 C poblano pepper, seeded and diced


2 Tb garlic, minced


2 15 oz cans black beans, rinsed and drained


1/2 C chicken broth


Salt and pepper


Serve with 3 cups hot cooked basmati or jasmine rice


Instructions

1.  Preheat grill to medium.  Mix paprika, chili powder, oregano, salt and pepper flakes and rub onto tenderloin.  Combine juices, garlic, salt and chile for the mojo.  Set aside 1/4 C for the Mango Mojo salsa.  Whisk honey and oil into remaining mojo for a basting sauce.  Grill tenderloin over medium heat turning and basting until the meat reaches 145 degrees.  Allow to rest for five minutes, slice and serve over rice, beans and mango salsa.

2. Saute bacon in large saute pan over medium heat for five minutes.  Remove from pan and add onion and pepper to saute in bacon drippings for three minutes.   Stir in the garlic and cook for one minute.  Add beans, broth and bacon and bring to a boil.  Reduce heat and simmer for 20 minutes.  Season beans with salt and pepper.

3. Mix reserved mojo, fresh cilantro, and diced mangos in a bowl.

  • Author: Carole Jones

Nutrition

  • Serving Size: 1/6th
  • Calories: 562
  • Sugar: 19g
  • Sodium: 1525mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 11g
  • Protein: 53g
  • Cholesterol: 114mg

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Categories: Main Dishes Tags: Beans, Gluten Free, Pork, Salsa

Filed Under: Main Dishes
1 Comment

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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Comments

  1. cookingsherri says

    July 19, 2008 at 3:05 pm

    I feel famous for making it onto your blog! I wondered if you were cooking again now that you are home! Sherri

    Reply

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