A few weeks ago, Paula and Theodore made a great recipe for dinner. It was called Caribbean Pork  with Potato Salad. All three of us enjoyed it a lot.  We ended up with enough of the mango sauce to make it again along with an extra pork tenderloin in the freezer so I made it for dinner tonight. Here is the recipe again…

Start by preheating the oven to 375 degrees F. Put 2 chopped sweet potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender. about 10-15 minutes; drain and set aside.

Meanwhile, make the sauce: Puree 1 peeled and chopped mango, 1 chopped jalapeno, half of a bunch of scallions, 2 tablespoons each of water and vegetable oil, 1 tablespoon apple cider vinegar and 1 teaspoon brown sugar in a food processor; season with salt and pepper. Set aside.

Slice 1 large pork tenderloin lengthwise down the center, stopping 3/4 inch before cutting all the way through; open like a book. Top with plastic wrap; pound with a rolling pin until 1 inch thick. Season with salt and pepper; rub with the remaining 1 tablespoon brown sugar and 2 teaspoons of allspice.

Heat the remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium heat. Add the pork; cook until browned, about 3 minutes per side. Transfer the skillet to the oven and bake until the pork is just cooked through, 5 minutes. Remove to a board; let rest.

Serve the pork and top it with the mango sauce. Enjoy the sweet potatoes on the side.

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