Pork Tenderloin with Mango Salsa and Blackberry Syrup

Let's Cook

Ingredients

6 servings

Freezer Containers

Supplies

Directions

Combine the mango, onion, mint, jalapeno, lime zest, lime juice, and salt #1 into a bowl. Stir together and set aside. Whisk together vinegar, preserves, and salt #2 in a saucepan over medium high heat until reduced to about 1/2, about 10 minutes. Season pork with salt #3 and pepper. Saute pork in olive oil on all sides until golden brown. Transfer to baking sheet and bake at 450 degrees for 10-12 minutes. Let rest for 5 minutes, slice and top with salsa and syrup.

Freezing Directions

Combine the mango, onion, mint, jalapeno, lime zest, lime juice, and salt #1 into a bowl. Stir together and set aside. Whisk together vinegar, preserves, and salt #2 in a saucepan over medium high heat until reduced to about 1/2, about 10 minutes. Season pork with salt #3 and pepper. Divide mango salsa into half of indicated number of pint bags. Divide blackberry syrup into half of indicated number of pint bags. Place pork into indicated number of gallon bags, include salsa and syrup bags, label and freeze.

Serving Day Directions

Saute pork on all sides in olive oil until golden brown. Transfer to baking sheet and bake at 450 degrees for 10-12 minutes. Let rest for 5 minutes, slice and top with salsa and syrup.

Nutritional Information

Not Available

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About This Recipe

A fun homage to the end of summer with this delicious pork tenderloin with mango salsa and blackberry syrup. Need the ingredients for blackberry syrup? Enter my giveaway for some wonderful treats from Kozlowski Farms.

Meet The Cook

Kelly enjoys cooking wholesome (often paleo/primal) meals for her family and enjoys the challenge of planning her meals around what is in season and in town!  She wears many hats as she is also passionate about being a Doula and helping mothers have their best birth possible. Her family enjoys spending time outdoors and being self proclaimed foodies.

Published:

OAMM Cook Kelly

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