Pork loin doesn’t get enough credit. It’s often overshadowed by a nice steak, or even chicken breast. Which is sad, because it’s such a tender, juicy and tasty cut of meat. It’s also super easy to cook, and goes well with so many different accompaniments.
This recipe has a sauce and a salsa, but don’t let that turn you off. Both are super easy to make, and don’t require a ton of ingredients. Just some chopping and whisking.
The blackberry syrup was sweet and tangy, and with just a little drizzle, not too overbearing. The mango salsa gave it a nice kick, and went surprisingly well with the syrup.
If you don’t care for mangoes, you can substitute peaches or nectarines.
Serve with a side of coconut rice, and you’ve got a great summer supper in less than one hour.
Recipe: Pork loin with mango salsa and blackberry syrup
Adapted from Bride and Groom First and Forever Cookbook
Mango salsa
- 1 large mango
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon seeded, deribbed and chopped jalapeno
- 1/2 teaspoon grated lime zest
- 2 teaspoons fresh lime juice
- 1/4 teaspoon salt
Blackberry syrup
- 3/4 cup raspberry vinegar
- 3 tablespoons seedless blackberry preserves
- 1/8 teaspoon salt
Pork
- 2 pork tenderloins (about 12 ounces each)
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons vegetable oil
- Preheat oven to 450 degrees.
- To make the mango salsa: Combine the mango, red onion, mint, jalapeno, lime zest, lime juice and salt in a bowl. Season with more jalapeno, lime juice and salt if necessary. Let stand, covered, at room temperature.
- To make the blackberry syrup: Whisk together the vinegar, preserves and salt in a small saucepan and simmer over medium-high heat until reduced to about 1/4 cup. This took about 25 minutes, but keep an eye on it to make sure the syrup isn’t too reduced or burned.
- Season the pork with the salt and pepper. Heat the oil in a large heavy-bottomed skillet over high heat. Add the pork and cook, turning as needed, until golden – about 2 to 3 minutes per side. Transfer the pork to a 13×9 pan and roast in the oven until the pork is just cooked through but still pink in the center, 8 to 12 minutes. Internal temperature should be 150 degrees.
- Transfer the pork to a cutting board and let rest for 5 minutes, then slice on the diagonal. Arrange on a plate and top with mango salsa and drizzle with the blackberry syrup.
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