Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos) | TigerDroppings.com

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MeridianDog
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Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)



This pork tenderloin was filleted, seasoned with orange zest, garlic, onion, black pepper, thyme and olive oil, then served with roasted vegetables (brussel sprouts and carrots) and Mango Salsa:



The tenderloin we bought came two to a package. I cooked one tonight and will do the other in a few days. Each tenderloin was about a pound and a quarter.



First thing is to fillet the pork. No problem if the knife is sharp. Start on the lower 3rd and cut across bottom to within a quarter inch of opposite side, then fold top back and fillet up the other side. Open the loin up to expose the inside.



After completing the fillet work, I seasoned the meat with orange zest, thin slivers of onion, minced garlic (three cloves), black pepper (liberal, because I like black pepper), a teaspoon of Thyme and a drizzle of olive oil. I did not salt this dish.





After seasoning, I rolled the tenderloin and placed it on a half sheet pan that I had oiled. I rubbed a thin film of olive oil over the outside of the tenderloin before putting it into the 325 F preheated oven.

Total cooking time for this cut was about 30 minutes with the last 5 minutes using the broiler to dry up the top a little. Internal temp of 160 was my goal.



The tenderloin needs to rest before slicing.

While the tenderloin was cooking, I made the salsa, using a mango (diced) a small cucumber, peeled and diced, A half Tablespoon of onion(small dice), two green onions (tops and bottoms chopped), a teaspoon of (small dice) jalapino pepper, an eighth teaspoon of black pepper, a half teaspoon of orange zest and the juice of half a lime and half an orange.











Place the completed salsa into the Refrigerator to chill until needed.

Roasted Brussel Sprouts and Carrots:

Preheat oven to 400F. Place a dry roaster pan into the oven to preheat.

Clean and cut Brussel Sprouts. Oil lightly and set aside. No salt used on these.



Clean and cut carrots lengthwise. Place in bowl with juice of half an orange and a teaspoon olive oil. Add a few trimmed green onions and hold until oven and roaster pan come to temperature. No salt added to these.



When pan is fully heated, oil it lightly (olive oil), add vegetables and season with black pepper. Move the hot roaster to the oven.



Roast for ten to twenty minutes, until done to the level you like.

Time to plate the meal.

Sliced Tenderloin



On table ready to eat:



Plates





On the fork:





Great citrus flavor, tender and satisfying. Nice evening meal.



This post was edited on 5/14 at 9:13 pm



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Charleaux
LSU Fan
New Orleans
Member since Aug 2012
704 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


Sounds and looks great. Will have to borrow the recipe and try it for myself.





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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
21393 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


That looks nice Clark. Real nice.





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fatboydave
LSU Fan
Fat boy land
Member since Aug 2004
6788 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


Damn, now i'm hungry for pork tenderloin and brussel sprouts. Looks good.





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LsuTool
Columbia Fan
Suck that tiger Tool, B
Member since Oct 2009
22990 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


Nice job





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crimsonsaint
New Orleans Saints Fan
Member since Nov 2009
32227 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


quote:

That looks nice Clark. Real nice.


Laugh every time I see that.

OP it looks good. Must be a special occasion with the roses and wine.






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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
25823 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


That looks delicious. I picked up a few pieces of Popeye's to go with the corn and tomatoes tonight, on the way home from the ballpark. I had a sudden fried chicken craving.





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MeridianDog
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re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


quote:

picked up a few pieces of Popeye's to go with the corn and tomatoes tonight


Love me some Popeye's.

This was the wife's birthday dinner. My menu was better than anything we could have found in town, except for maybe Popeye's.



Still trying to figure out the dozen roses. Someone must love her.






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Gris Gris
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GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
25823 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


Well, as I've said before and just said in another thread, I have a limited love for chicken. I love wings that crust off the breast in what I got tonight. I'd rather have the pork.

quote:

Still trying to figure out the dozen roses. Someone must love her.


Ummmm, you've only told us who that is a bazillion times.






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ruzil
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
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re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


Bookmarked, def making this next week. Thanks MD





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Caplewood
Penn Fan
Atlanta Braves Fan
Member since Jun 2010
18311 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


Trim your meat for god sakes


This post was edited on 5/14 at 9:41 pm


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Rohan2Reed
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T'uela me la pela
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re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


that looks quite good. I wouldn't top mine with so much of the mango salsa, but your pork looks cooked really well and I like how you seasoned it.

when I do a tenderloin in the oven I sear it off first and often use a seasoned breadcrumb on the outside. nice job MD.






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LSUSilverfox
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Member since Jun 2007
1995 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


Will have to give this one a shot.





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John McClane
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Member since Apr 2010
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re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


Looks great MD





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reb13
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Oxford, MS
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re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


Looks great, should have stopped the internal temp at 140 though!





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Jax007
LSU Fan
Baton Rouge, LA
Member since Oct 2010
2421 posts

re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


quote:

I did not salt this dish.


i am a newbie at cooking, how come you dont put a little salt?






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MeridianDog
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re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


quote:

how come you dont put a little salt?


You certainly can. My intent was to get the benefit of the orange zest for a nice citrus flavor and in order to assure that, I left off the salt.

Strange - I never picked up the salt shaker during prep on anything I cooked and did not miss it at all when eating.

Typically, I use too much salt in my food. I am alway ssurprised how good a lot of foods taste when I decide to go with less salt or no salt. This dish had garlic, onion, black pepper and thyme in addition to the orange zest. It also had olive oil. That combination gave plenty of taste to the finished portion without adding salt.

I may be wrong, but I believe that pork needs less salt than beef.

One point. I never salt a steak before cooking it. Only on the plate. I think the salt draws out too much moisture from the meat as it cooks. I do add black pepper and garlic before cooking the steak because I think they add flavor both before cooking (hold the beef for 15-30 minutes after seasoning and before hitting the grill) and I like what heat does to the flavor of black pepper (makes it more pungent/aeromatic).



This post was edited on 5/15 at 9:32 am


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MeridianDog
Mississippi St. Fan
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re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


quote:

stopped the internal temp at 140 though


Yeh. I had manipulated th ecut a lot and added things internally that were shielded from the outside heat, so I went a little higher ininternal temp. The cuts were still moist and tender.

Count my excessive caution to the obsessiveness coming from advanced Microbiology degree and 40 plus years of working in and out of microbiology labs.

I don't do bloody chicken either.




This post was edited on 5/16 at 7:15 am


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MeridianDog
Mississippi St. Fan
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re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


quote:

Caplewood - "Trim ---- ----"


Can't help but think your comment belonged on the OT Board.







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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
71703 posts
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re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)


quote:

You certainly can. My intent was to get the benefit of the orange zest for a nice citrus flavor and in order to assure that, I left off the salt.

Strange - I never picked up the salt shaker during prep on anything I cooked and did not miss it at all when eating.

Typically, I use too much salt in my food. I am alway ssurprised how good a lot of foods taste when I decide to go with less salt or no salt. This dish had garlic, onion, black pepper and thyme in addition to the orange zest. It also had olive oil. That combination gave plenty of taste to the finished portion without adding salt.

I may be wrong, but I believe that pork needs less salt than beef.

One point. I never salt a steak before cooking it. Only on the plate. I think the salt draws out too much moisture from the meat as it cooks. I do add black pepper and garlic before cooking the steak because I think they add flavor both before cooking (hold the beef for 15-30 minutes after seasoning and before hitting the grill) and I like what heat does to the flavor of black pepper (makes it more pungent/aeromatic).


These methods sound like they would lead to quite bland food. If you are correct in your portioning of salt you should taste enhanced flavors of what you're eating, not saltiness. And fresh thyme is 1000x better than dried thyme. Same goes for any herbs really. Dried herbs are a joke.

And like someone else pointed out, I always stop my porkloin at 140 then take off the heat and let rest for at least 10 minutes. Turns out great.



This post was edited on 5/15 at 9:36 am


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