Pork with Spicy Mango Sauce
Fried Vegetable Rice
Ingredients
- 2 lb pork tenderloin
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1½ cups frozen cubed mango, thawed
- 2 Tbsp gochujang (Korean chile paste)
- 2 Tbsp fresh lime juice
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp honey
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Sprinkle pork with salt and pepper. Cook in hot oil in a large cast-iron skillet over medium-high heat 5 minutes or until browned, turning often.
- Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer inserted reads 145°F. Remove from skillet; let stand 5 minutes before slicing.
- Meanwhile, process mango, gochujang, lime juice, soy sauce, and honey in a food processor until smooth.
- Slice pork; sprinkle pork with cilantro, and serve with sauce.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable basmati rice
- 2 (12-oz) pkg vegetable stir-fry medley
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp sesame seeds
Side Dish Instructions
- Cook rice according to package directions. Cook vegetables according to package directions.
- Cook garlic in hot oil in a large skillet over medium-high heat 30 seconds or until fragrant. Stir in rice, vegetables, soy sauce, and sesame seeds; stir-fry 1 minute.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
263
|
223
|
486
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 15 | 37 | 52 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 487 | 154 | 641 |
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