Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Make Tomatillo Salsa

   Dice the 2 cups tomatillos, 1/2 jalapeno, 1 clove garlic, 1/4 small onion, and 1/2 small onion. Finely chop the 1 tablespoon cilantro.

   Combine all diced and chopped ingredients in a bowl with the 2 juice of lime. Stir well and set aside to allow the flavors to meld.

   10 min
2. 02

   Blend Mango-Kiwi Glaze

   Peel and chop the 2 mangos and 2 kiwis. Grate the 1/2 tablespoon ginger. Combine the chopped fruit, ginger, and 1 juice of lime in a blender or food processor. Blend until the mixture is smooth.

   5 min
3. 03

   Season the Pork

   In a small bowl, combine the 2 teaspoons ancho chili powder, 2 teaspoons cayenne pepper, 1 pinch cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Rub this spice mixture evenly over the 1 pork tenderloin, ensuring it is fully coated. Season with the remaining 4 servings salt and pepper as desired.

   5 min
4. 04

   Sear the Pork

   Preheat your oven to 200°C (400°F). Heat the 4 teaspoons olive oil in an oven-safe skillet over medium-high heat. Sear the seasoned pork tenderloin for about 2 minutes per side, turning to brown all surfaces, for approximately 8 minutes total.

   8 min
5. 05

   Roast and Glaze

   Transfer the skillet with the seared pork to the preheated oven. Roast for 8-10 minutes. Remove the skillet from the oven, brush the pork generously with the mango-kiwi glaze, and return to the oven for another 2-4 minutes, or until the internal temperature reaches 63°C (145°F).

   12 min
6. 06

   Rest and Serve

   Remove the pork from the oven and let it rest on a cutting board for 5 minutes before slicing. Slice the pork into medallions and serve immediately with the tomatillo salsa on the side, drizzling any remaining glaze over the pork.

   5 min