Summary:

Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 310 calories, 29g of protein, and 9g of fat per serving. This recipe serves 4 and costs $2.97 per serving. It is a rather inexpensive recipe for fans of Mexican food. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires salt and pepper, pepper, pepper, and jalapeno. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is excellent. Similar recipes include Kiwi-Tomatillo Salsa Verde, Pork Tenderloin with Mango Salsa, and Pork Tenderloin with Fresh Mango Salsa.

Dietary Info:

Ingredients:

• 2 teaspoons ancho chili powder - N/A
• 0.5 teaspoon pepper - N/A
• 4 servings pepper - N/A
• 1 pinch cayenne pepper - N/A
• 2 teaspoons cayenne pepper - N/A
• 1 tablespoon cilantro - N/A
• 0.5 tablespoon ginger - N/A
• 1 clove garlic - N/A
• 1 teaspoon garlic powder - N/A
• 1 teaspoon ground cumin - N/A
• 0.5 jalapeno - N/A
• 1 juice of lime - N/A
• 2 juice of lime - N/A
• 2 kiwis - N/A
• 0.5 teaspoon kosher salt - N/A
• 1 pork tenderloin - N/A
• 2 mangos - N/A
• 4 teaspoons olive oil - N/A
• 0.25 small onion - N/A
• 0.5 small onion - N/A
• 0.5 teaspoon salt - N/A
• 4 servings salt and pepper - N/A
• 2 cups tomatillos - N/A

Instructions:

<ol><li>Dry Rub the Pork:</li><li>Mix together the spices.</li><li>Rub the pork with the spice mix. Cover and refrigerate for 2 hours.</li><li>Make the Glaze*:</li><li>Saute the onion, garlic, ginger, and jalapeno in 2 teaspoons of olive oil.</li><li>Add the mango, kiwi, salt, pepper, and cayenne. Cook over medium heat for 10 minutes or until mixture thickens slightly.</li><li>Cool.</li><li>Puree in blender or food processor. Strain into a clean bowl.</li><li>Add lime juice and set aside.</li><li>This can be made a day ahead.</li><li>Cook and glaze the pork:</li><li>Preheat oven to 425F.</li><li>Heat 2 teaspoons olive oil in an oven-proof pan. Sear the pork on all sides in the hot pan.</li><li>Place the pork in the oven for 5 minutes. Brush with glaze.</li><li>Cook for another 5 minutes and brush with more glaze. Reserve the remaining glaze to serve alongside the pork.</li><li>Allow to finish cooking for 10 minutes or until the internal temperature reaches 145F.</li><li>Remove from oven and allow to rest for at least 10-15 minutes before slicing.</li><li>Make the Tomatillo Salsa**:</li><li>Mix ingredients together.</li><li>Allow to sit until ready to use.</li><li>Serve with the pork tenderloin.</li><li>Can be made a day ahead.</li><li>Serve it up:</li><li>Slice the pork and serve with the salsa and any remaining glaze.</li></ol>