Spicy Mango-Glazed Pork Tenderloin
Kick off Week 23 with a vibrant twist on your everyday dinner! This Spicy Mango-Glazed Pork Tenderloin combines the perfect balance of sweet tropical fruit and fiery chili, bringing an exciting, restaurant-quality fusion experience straight to your kitchen. Served alongside creamy coconut rice and charred broccolini, it is guaranteed to break the routine and awaken your taste buds.
Ingredients
- Pork tenderloin800 g
- Ripe mango, diced1 pc
- Sriracha or chili paste2 tbsp
- Soy sauce3 tbsp
- Honey1 tbsp
- Garlic cloves, minced3 pcs
- Jasmine rice300 g
- Full-fat coconut milk400 ml
- Broccolini300 g
- Olive oil2 tbsp
Instructions
Rinse the jasmine rice until the water runs clear. In a medium pot, combine the rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
In a blender or food processor, combine the diced mango, Sriracha, soy sauce, honey, and minced garlic. Blend until completely smooth to create your sweet and spicy glaze.
Season the pork tenderloin generously with salt and pepper. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 5 minutes total.
Brush the blended mango glaze thickly over the seared pork. Transfer the skillet to a preheated oven at 200°C (400°F) and roast for 15-20 minutes, or until the pork is cooked through and beautifully caramelized.
While the pork rests on a cutting board, toss the broccolini in the remaining olive oil, salt, and pepper. Sauté in a hot pan for 5-7 minutes until deeply charred but still tender-crisp.
Slice the rested pork tenderloin into thick medallions. Serve over a bed of fluffy coconut rice alongside the charred broccolini, and drizzle with any remaining pan juices.
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