Caribbean Pork Tenderloin
Tender, juicy pork with a sweet-savory hoisin glaze, served over fluffy rice and crowned with a fresh, zesty mango salsa
Ingredients
- 1 pork tenderloin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 tbsp hoisin sauce
- 2 tsp toasted sesame oil
- 1 cup rice
- 1 cup chicken broth
for the mango salsa
- 1 mango peeled, pitted, and diced
- 1 red bell pepper chopped
- 1 jalapeno seeded and chopped
- 1/2 red onion chopped
- 1 lime grated and juiced
- 1/4 cup fresh cilantro chopped
- 1/4 tsp salt
Instructions
- Preheat oven to 450°F. Lightly coat a baking pan with cooking spray.
- Season pork tenderloin with salt and black pepper.
- In a small bowl, mix hoisin sauce and toasted sesame oil. Brush the glaze generously over the pork.
- Bake for 30 minutes.
- While the pork bakes, cook the rice using chicken broth instead of water (rice cooker or stove-top).
- Prepare the mango salsa: In a medium bowl, combine diced mango, chopped red bell pepper, jalapeño, red onion, lime zest, lime juice, cilantro, and salt. Mix well, cover, and refrigerate until ready to serve.
- When the pork is done, remove from oven and slice at a 90-degree angle (against the grain).
- Reduce oven temperature to 250°F. Place the sliced pork back into the juices in the baking pan and return to the oven for another 15 minutes to keep warm and soak up flavor.
- To serve: Spoon a bed of rice onto each plate, add several slices of pork tenderloin, and generously top with the fresh mango salsa.