Today’s pork is leaner and more tender due to breeding and feeding changes over the last number of decades. Ounce for ounce, pork tenderloin is almost as lean as boneless, skinless chicken breast as well as being economical. Its one of those meats that can be an elegant company meal or used in a stir fry for a weekday supper. Pork tenderloin’s mild flavor partners well with sweet and savory ingredients. Unbelievable in its versatility, you can cook it whole, slice into medallions, butterfly and stuff it, or use it in stir fry. It’s great grilled, roasted or simply seared.
When I was growing up on the farm, pigs were a part of the ‘mixed farming’ my parents did. At that time, there wasn’t much about the animal I cared for. They squealed, smelled and were not much fun to feed. My parents cured their own bacon, which always seemed to be so salty to my liking. To this day, bacon is not something that has a big draw for me for that reason.
My dad was not a man that did any cooking. With my mother being such a fabulous ‘cook’, there certainly was no need. For some reason, every once in a while, dad thought he would show us the way he thought bacon should be cooked. The cast iron frying pan was made ‘smoking’ hot to which he would then put the bacon in to fry it. That little episode was definitely cause to have to ‘air’ out the house for the next couple of hours!
Years later I have come to enjoy today’s lean pork tenderloin as a staple in my rotating household menu choices. With mangoes being quite plentiful right now, it seemed fitting to feature some Spiced Pork Medallions with Mango Salsa.
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- 450 grams pork tenderloin, cut in 4 pieces
- 4 slices bacon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tsp chili powder
- 1 tsp cumin powder
- 2 tsps brown sugar
Ingredients
Tenderloin Spice Rub
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- Mix together cubed mangoes & red pepper, green onions & sauce. Set aside.
- Cut tenderloin into 4 equal pieces. Flatten cut side down into about a 3 1/2" circumference. In a small bowl, mix together all SPICE RUB ingredients. In a resealable plastic bag, combine medallions & spice rub, seal bag & shake well. Refrigerate for several hours.
- When ready to cook, wrap bacon slice around edge of each medallion; secure with wooden toothpicks. Heat BBQ to medium-high heat. Grill 8-10 minutes on each side or until done (160 F.) OR Heat a large skillet sprayed with cooking spray medium-high heat. Add medallions; cook, partially covered 25 minutes or until done (160 F.) , turning after 15 minutes.
- Serve topped with Mango Salsa.
- Mango Salsa can be marinated with other choices of 'sauces' or salad dressing marinades if you prefer something less sweet.