Caribbean Pork with Potato Salad

Total Time:
40 min
15 min
25 min

4 servings

  • 2 white sweet potatoes (about 1 1/4 pounds), peeled and chopped
  • 2 large eggs
  • 1 mango, peeled and chopped
  • 1 small red jalapeno pepper, chopped
  • 4 scallions, sliced
  • 1/4 cup vegetable oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon plus 1 teaspoon packed light brown sugar
  • Kosher salt and freshly ground pepper
  • 1 large pork tenderloin (about 1 1/4 pounds), trimmed
  • 2 teaspoons ground allspice
  • 1/4 cup dijonnaise (or dijon mustard mixed with mayonnaise)
  • Preheat the oven to 375 degrees F. Put the sweet potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and add the eggs. Cook until the potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside.

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

  • Slice the pork 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 the 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.

  • Peel and chop the eggs. Whisk the dijonnaise with the remaining 2 tablespoons vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 teaspoon salt and a few grinds of pepper. Serve the pork with the potato salad and mango sauce.

  • Photograph by Ryan Dausch

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