Wednesday, November 18, 2009
Island Pork Tenderloin
This is one of my favorite pork tenderloin dinners. This one has a lot of steps but it really isn't hard. Don't let it intimidate you! I've been making this for a few years out of one of my Cuisine at Home magazines from 2004. The biggest thing about this meal is timing and hopefully I've explained it well enough so that won't be a problem! You serve the pork with Caribbean black beans & mango mojo salsa. I also serve it with some plain old white rice. ;)
2 pork tenderloins, around 1 pound each
Island Pork Rub:
1 T paprika
1 T chili powder
1 T dried oregano
1 tsp kosher salt
1/2 tsp red pepper flakes
Mojo & basting sauce:
3/4 cup orange juice
2 T lime juice
1 T minced garlic
1 tsp kosher salt
1 habanero or serrano chile, seeded, minced
2 T honey
1 T olive oil
Mango mojo salsa:
2 cups diced mango
1 T chopped fresh cilantro
3 strips bacon, diced
1/2 cup diced onion
1/ cup green bell pepper, diced
2 T garlic, minced
1 can (30 oz) black beans, rinsed & drained
1/2 cup chicken broth
Alright! Now that you have your list of ingredients above lets get to the good stuff!
Combine all spices for the pork rub. Trim loose fat from the tenderloins. Massage the rub into the meat. Place a cooling rack coated with nonstick spray on a backing sheet lined with foil. Set aside.
For the mojo and basting sauce:
Combine the orange & lime juice, garlic, salt & habanero. Set aside 1/4 cup for the Mango Mojo Salsa. Then whisk in the honey & olive oil. Set aside.
Directions for Mango Mojo Salsa:
Combine the mango, cilantro and reserved mojo. Refrigerate for up to an hour.
Now, once you've gotten to this point you are going to want to get the beans started.
Directions for black beans:
Saute bacon over medium heat for 5 minutes, remove from pan.
Add onion & pepper and saute in bacon drippings for 3 minutes. Stir in the garlic and saute 1 minute.
You are going to want to preheat your broiler to high and have the rack in the center of the oven at this point. I usually stop with the beans now and start again once the tenderloin is in the oven.
Stir in reserved bacon, beans, and broth; bring to a boil.
Reduce heat and simmer for 20 minutes. Season with salt & pepper. Serve beans with white rice.
Broil the pork for 3 minutes, baste with sauce, and broil 5 more minutes. Flip meat over, baste, and broil an additional 12-15 minutes, basting twice during that time.
When pork reaches 145 degrees in the thickest part, remove from oven, tent with foil and let rest for 5 minutes. Slice into 2 inch thick steaks. Serve with Mango Mojo Salsa.