Mango Pork

Ingredients 1 cup refrigerated mango slices in light syrup
1 poblano pepper
4 cloves fresh garlic
1/2 cup fresh pre-diced onions
6–8 sprigs fresh cilantro
1 1/2 cups mango nectar
4 tablespoons extra-virgin olive oil, divided
2 tablespoons white balsamic vinegar
1 pork tenderloin (about 1 lb)
1/4 teaspoon salt
1/8 teaspoon pepper

Prep

• Cut mango into bite-size pieces; set aside.
• Cut poblano pepper in half (remove seeds), then into chunks; place in food processor.

Steps

1. Add garlic, onions, and cilantro; process 2 minutes or until smooth.
2. Add nectar, 3 tablespoons olive oil, and vinegar; process 1 minute or until smooth.
3. Preheat large sauté pan 2–3 minutes on medium-high. Cut pork diagonally into eight 1-inch-thick slices; season both sides of slices with salt and pepper (wash hands). Place remaining 1 tablespoon oil in pan, then add pork; cook 3–4 minutes on each side or until browned.
4. Add sauce and reduce heat to medium; cook and stir 4–5 minutes, turning pork occasionally, or until pork is 160°F (for medium) and sauce thickens slightly.
5. Stir in mango; cook and gently stir 1–2 minutes or until hot. Serve.

CALORIES (per 1/4 recipe) 280kcal; FAT 7g; CHOL 75mg; SODIUM 220mg; CARB 30g; FIBER 1g; PROTEIN 24g; VIT A 20%; VIT C 130%; CALC 2%; IRON 10%

(This recipe is courtesy of Publix apron's simple meals)