- 3/4 cup fresh squeezed lime juice
- 1/2 cup plus 2 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons minced garlic
- 2 pork tenderloins (about 2 pounds total)
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 recipe Almond Rice Pilaf, recipe follows
- 1 recipe Mango Salsa, recipe follows
- 8 sprigs cilantro leaves
Combine the lime juice, 1/2 cup of the olive oil, honey and garlic in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
Preheat the oven to 400 degrees F. Heat a large nonstick ovenproof skillet over high heat and add the remaining 2 tablespoons olive oil. Remove the tenderloins from the marinade and pat dry. Season the tenderloins on all sides with the salt and pepper. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-high. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part registers 145 degrees F. Remove from the grill and let rest for 5 minutes.
To serve, slice the pork tenderloins against the grain into 3/4-inch slices. Mound about 1 cup of the Almond Rice Pilaf onto the center of 4 entree plates and shingle the pork slices around the rice. Divide the Mango Salsa evenly among the plates, spooning it over the pork slices. Garnish with the cilantro leaves and serve immediately.
For the Rice:
- 1/4 cup olive oil
- 1/2 cup small dice onion
- 1/4 cup small dice carrot
- 1/4 cup small dice celery
- 1 teaspoon minced garlic
- 2 cups long-grain white rice
- 2 teaspoons salt
- 1 teaspoon white pepper
- 3 cups chicken stock or water
- 1/2 cup toasted sliced almonds
- 2 tablespoons chopped fresh cilantro leaves
Preheat the oven to 350 degrees F.
Place a 2-quart, ovenproof saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions, carrots and celery. Sweat the vegetables, stirring often, until the onions are translucent and the carrots begin to soften, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, about 4 to 5 minutes. Season the rice with the salt and white pepper. Add the chicken stock to the pan and stir occasionally until the water comes to a boil. Stir well, cover the pot, and transfer the pot to the oven. Bake, undisturbed, for 25 minutes. Remove from the oven and let stand for 5 minutes. Remove the lid, and use a fork to fold the almonds and cilantro into the rice, as you fluff and blend it. Serve while hot.
Yield: about 6 cups, 6 to 8 servings
For the Mango Salsa:
- 1 1/2 cups (1/2-inch) diced mango
- 1/2 cup small diced red bell pepper
- 1/3 cup finely chopped red onion
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon minced jalapeno
- 1 tablespoon chopped fresh cilantro leaves
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper