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.