Trio's Southwestern Pork with Mango Sauce

user-pic
Vote 0 Votes

24 1 1/2-oz. medallions of pork tenderloin
Vegetable oil to coat
Southwestern Seasoning (see recipe)
3 c. diced fresh mango
3 c. diced plum tomatoes
2/3 c. fresh lime juice
3/4 tsp. salt
1/4 c. fresh chives, cut 1/2" long
Mango Sauce:
2 c. canned mango pulp (see note)
1 Tb. lime juice

Cut tenderloin on the diagonal into 1 1/2 oz medallions. Pound these to 1/2" thick. Skewer pork on 10-12 skewers that have been soaked in water. Brush each medallion with oil & sprinkle each side evenly with seasoning mix. Use about 1 tsp. per medallion. Grill pork over charcoal or cook under the broiler until done, turning once during cooking. Meanwhile, make mango salad by combining diced mango & tomatoes with lime juice, salt & chives. Drain well before serving. To make sauce, combine canned mango pulp & lime juice. Chill. To serve, place skewers with mango salad in center & mango sauce around salad. Serves 8. Southwestern Seasoning: Combine 1/4 c. chili powder, 1/2 tsp. cayenne pepper, 1 Tb. powdered cumin, 3/4 tsp. Old Bay seasoning, 1/2 tsp. black pepper, 1 1/2 tsps. salt & 3/4 tsp. granulated garlic. Note: Mango pulp is available at Bruno's & Dekalb Farmers Mkt.

Leave a comment

About this Entry

This page contains a single entry by Kathy published on December 4, 1999 1:04 PM.

Warm Herb & Beef Salad was the previous entry in this blog.

Beef Stifado is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.