Pork and Mango (Cat Cora) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 quart canola oil, for frying |
1 pork tenderloin, about 2 pounds |
1 bottle pick-a-peppa sauce |
1 large mango, medium diced |
1/2 red onion, finely diced |
1 medium red pepper, finely diced |
1 serrano chile, finely diced |
1/8 cup white wine vinegar |
3/4 cup olive oil, plus 1 tablespoon |
cilantro, finely chopped |
1/2 lemon, juiced |
salt and freshly ground black pepper |
1 plantain, peeled and sliced thinly |
3 scallions, sliced thinly for garnish |
Directions:
1. Preheat the oven to 450 degrees F. Heat canola oil to 375 degrees F for frying.
2. Marinate the pork with the pick-a-peppa sauce for 1 hour. In a medium bowl, combine the mango, onion, pepper, chile, vinegar, 3/4 cup olive oil, cilantro, lemon juice, salt and black pepper. Refrigerate until ready to use. Remove the pork from the marinade. Heat a large saute pan with 1 tablespoon of olive oil on medium high heat and sear the pork loin on both sides until golden brown. Place in the oven for 8 to 10 minutes or until the internal temperature is 140 degrees F. Take out of the oven and let rest for 10 minutes. Fry the plantains until golden brown and place on a paper towel to drain. Salt the plantains while they are hot. To serve, slice the pork loin into medallions and place around the plate. Spoon the mango salsa on the pork medallions and sprinkle with sliced scallions, for garnish. Place a mound of the plantains in the center of the plate and serve.
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