4 Serves
45 Mins
Season the pork tenderloin generously with salt and pepper. Heat a frying pan over medium-high heat and sear the pork until browned on all sides.
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AmericanVitamin K
241 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
55 µg / 400 µgCalcium
157 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
1745 mg / 4,700 mgSodium
1357 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
3 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a blender, combine the fresh mango and kiwi, processing until smooth. Transfer the mixture to a saucepan and simmer over low heat until it reduces into a thick glaze.
Roast the tomatillos, onions, and peppers in the oven until charred. Once roasted, blend them with fresh cilantro and lime juice to create the salsa.
Brush the prepared mango-kiwi glaze over the seared pork tenderloin. Place the pork in a roasting pan and bake in the oven until the internal temperature reaches 63°C.
15
g77
g11
g
Italian22
g65
g25
g
Canadian