Spicy Pork Tenderloin with Mango and Avocado
I originally saw this recipe in the June issue of Food & Wine magazine, and it looked so delicious that I ripped out the page – and it’s been sitting on my desk ever since. This comes together very quickly – and is one of the few recipes I’ve made that my boyfriend requested a second serving of, so I guess that tells you something. I made the recipe my own, as always – omitting pickled cucumbers and adding avocado, plus a few other tweaks. It’s good – really good!
- 1 pork tenderloin (about 10-12 ounces), slice crosswise into ½ inch rounds
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Juice of 1 lime
- ½ teaspoon black pepper
- 2 large garlic cloves, minced
- 2 teaspoons grated fresh ginger (see Notes)
- 2-3 tablespoons grapeseed or coconut oil
- ½ of a small red onion, thinly sliced
- 1 Serrano chile, seeded and thinly sliced
- 1 mango, pit removed, peeled and sliced
- 4-6 ounces of thin rice noodles, rehydrated in hot water and drained
- ½ avocado, diced
- 2 scallions, sliced thinly
- Combine the pork slices with the cumin, salt, lime juice, pepper, garlic and ginger; toss to coat evenly and refrigerate for about an hour.
- Heat half of the oil in a large skillet over medium high heat and cook the pork, working in batches so as not to crowd the pan, cooking about 1 minute per side. Set cooked pork aside.
- Add the rest of the oil to the pan along with the onion, Serrano, and mango, and cook, stirring frequently, until the onion starts to soften and the mango is heated through. Add the pork back to the pan along with any drippings, and deglaze the pan with about ⅓ cup of water, stirring to get up all of the browned bits.
- Divide the rice noodles between two bowls and top with the pork and mango mixture, then top with the avocado and garnish with the scallions.