Get ready to embark on a culinary journey that combines the bold, peppery richness of perfectly seared pork with the sweet, tropical burst of fresh mango. This fusion recipe is not just a meal – it's an experience that transforms an ordinary dinner into an extraordinary gastronomic adventure. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality dish at home, these Peppered Pork Tenderloins with Mangos will elevate your cooking game and leave everyone craving more!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 2 pork tenderloins
- 1 mango, diced
- 1 tablespoon black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Remove pork tenderloins from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat the pork tenderloins dry using paper towels to remove excess moisture, which helps achieve better browning.
- Generously season the tenderloins with black pepper and salt, pressing the spices into the meat to create a robust crust.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers and shows slight rippling.
- Carefully place the seasoned pork tenderloins into the hot skillet, allowing them to sear undisturbed for 3-4 minutes to develop a golden-brown crust.
- Rotate the tenderloins and continue searing on all sides, cooking for approximately 12-15 minutes total until internal temperature reaches 145°F (63°C).
- Remove tenderloins from skillet and let rest on a cutting board for 5-7 minutes, which allows juices to redistribute throughout the meat.
- While meat rests, dice the fresh mango into small, uniform cubes.
- Slice the rested pork tenderloins diagonally into medallions approximately 1/2 inch thick.
- Plate the pork medallions and garnish generously with fresh mango cubes.
- Serve immediately, optionally drizzling any remaining pan juices over the dish for extra flavor.
Tips
- Temperature is Key: Always let your pork tenderloins come to room temperature before cooking to ensure even heat distribution and prevent tough, dry meat.
- Dry Means Crispy: Pat the meat completely dry before seasoning to achieve that beautiful golden-brown crust that locks in flavor and creates an irresistible texture.
- Don't Overcrowd the Pan: Sear the tenderloins in a spacious skillet, giving them plenty of room to brown properly. Overcrowding will steam the meat instead of creating a crisp exterior.
- Use a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C). This ensures juicy, safe-to-eat meat every time.
- Rest is Best: Always let the meat rest after cooking. This crucial step allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Mango Matters: Choose a ripe but firm mango for the best texture and sweetness. The fresh mango adds a bright, tropical contrast to the peppery pork.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 90mg
