Pork Or Chicken with Mango Cucumber Salsa

• 분량: 6 servings
• 활동 시간: 10 minutes
• 총 시간: 30 minutes

재료

2 tablespoons Dijon mustard

2 tablespoons light brown sugar

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon pepper

2 (1 pound) pork tenderloins OR chicken thighs

2 cups diced mango

1/2 cup diced cucumber

1/4 cup diced red bell pepper

1/4 cup diced red onion

1 small jalapeno, diced

1 tablespoon chopped fresh parsley

1 tablespoon olive oil

juice of 1/2 lime

lime, sliced for serving

방향

Preheat oven to 425 degrees F.

Place the meat of choice on a work surface and rub with Dijon mustard and brown sugar.

In a small bowl, combine chili powder, smoked paprika, onion powder, garlic powder, kosher salt and pepper. Rub the meat with the spice mixture.

Heat a cast iron skillet or an oven safe large sauté pan over medium high heat. Add 1 tablespoon of olive oil. When the oil begins to shimmer, add the seasoned pork tenderloin. Brown on all sides, about 2 to 3 minutes per side.

Place the skillet or sauté pan with browned pork tenderloins in the oven. Roast in for about 10 to 15 minutes. The cooking time will depend on the size of the tenderloins. The pork is ready when the internal temperature is 145 degrees on a digital thermometer. Remove from the oven and let rest.

While the pork is cooking, make the Mango Cucumber Salsa. In a bowl, combine the mango, cucumber, red bell pepper, red onion, jalapeno, parsley, olive oil and lime juice. Stir and season to taste with kosher salt and pepper. Set aside.

Slice the pork tenderloin in 1 inch medallions and place on a platter. Drizzle with any of the accumulated pan juices and squeeze lime juice over the top. Serve with the Mango Cucumber Salsa.

영양 정보

• 1회 제공량: 1/6 of recipe
• 칼로리: 421
• 지방 전체: 15.5 g
• 포화 지방: 4.5 g
• 불포화 지방: 0 g
• 트랜스 지방: 0 g
• 콜레스테롤: 142 mg
• 나트륨: 556 mg
• 탄수화물 전체: 23.4 g
• 식이섬유: 2.8 g
• 총 당류: 19.4 g
• 단백질: 46.8 g