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Pan-Roasted Lime Marinated Pork Tenderloin with Mango Salsa and Almond Rice Pilaf Recipe

Pan-Roasted Lime Marinated Pork Tenderloin with Mango Salsa and Almond Rice Pilaf

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Fast Food

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

Showing 1-10 of 33

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  • on January 11, 2012

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    THE RICE IS SUPERB! COOKS PERFECTLY IN THE OVEN, LOVE IT!! :

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  • on September 08, 2011

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    Made the pork & salsa last night and ate is as leftovers today (didn't make the rice. Made the marinade early a.m. before work & marinaded it all day. Got a good sear & perfect temp. to the meat - super juicy. My family really liked it. The marinade is good but still too subtle to me. It needs "something" but I'm not sure what (more honey? - don't know. Both the pork and salsa were good alone but when eaten together are far better. Didn't have a ripe mango so used peaches which was a perfect substitution. I'll make this again but tweak the marinade somehow.

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  • on September 01, 2011

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    Wonderful, will do this again. We grilled our Tenderloin and it was yummy.

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  • on May 15, 2011

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    All three recipes are fabulous! Surprisingly, the star of the meal for my family was the rice. I agree with others that perhaps the pork should marinate a bit longer, since the lime taste was barely there. I put only half the garlic and half the ginger in the salsa as a precaution. I planned to add them to taste later, but it was so good I left it out. I felt that the prep was easy but time consuming. It is definitely a special meal, not for a week night.

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  • on March 14, 2011

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    Made way too much marinade but was easy to make and flavor was dynamite!!

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  • on December 06, 2010

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    I was surprised that my diners kept eating the meat till it was all gone. The marinade for the pork is so very simple yet so great - it enhances the flavor of the pork. The rice pilaf was very good (nothing surprising about it, just a solid recipe. The salsa made the dish surprising and different. The only recommendation I have is cut back on the rice vinegar in the salsa, I cut it in half and still felt it was too strong for the delicate mango... besides, there's plenty of acidity from the lime juice. Overall a good solid dinner - nothing fancy, just tasty and nutritious. Will surely make again.

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  • on March 16, 2010

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    Made this last week it was very very good!The marinading was easy to do but i would make extra next time and pour it over the pork before I pull it out of the oven .The rice was also very tasty and you have to make the sasla that really makes the dish.This is a keeper dish.My kids arent that cazey about pork but they did like this.The sasla is also great on top of fish!!!

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  • on January 30, 2010

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    Tasted good, but there was a lot of timely prep.

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  • on October 05, 2009

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    I'm a retired contractor who was lucky enough to build several of M's restaurants. He introduced me to fine dining. I now have time to attempt cooking. I made this recipe last nite and followed all directions except I let the meat merinate for 5 hours and the salsa sit in the frig for 5 hours, simply due to my poor planning. This rascal was killer. Everyone cleaned their plates and wanted more! I do recommend doubling the salsa! The rice was just great! Together the meal was matched perfect. M, what wine should I serve? I'll do this one many times in the future.

    Bob

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  • on July 15, 2009

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    Made this for company the first time I ever made it and it was a hit! It has now become a family favorite. I do sometimes marinade the pork a bit longer. Mango salsa is the best and really brings it all together - I usually double the Mango salsa recipe because everyone loves it so much. Be careful not to add any more rice vinegar than it calls for though. I've used other pork tenderloin recipes but this is by far our favorite!!

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