Mango Salsa Pork Tenderloin on ginger rice

Mango Salsa Pork Tenderloin on Coconut Ginger Fried Rice


- 2 Pork Tenderloin
- 1 cup cooked white rice
- 2 cups carrots diced small
- 2 cups celery stocks diced up
- 1 onion finely sliced
- 3 green onions finely chopped
- 2 to 4 tbsp of coconut oil
- 2 tsp chicken oxo powder
- 2 tbsp of diced ginger
- 2 tbsp of soy sauce
- 1 to 2 cups of peas
- 1 jar of your favourite mango salsa
- 2 mangos cubed small
- 1 to 2 tbsp of olive oil
- 2 tsp coriander
- salt
- cilantro


Coconut Ginger Fried Rice

- sauté onion, celery, carrots, coconut oil, chicken oxo and ginger till soft
- add soy sauce and 4-5 cups of cooked rice
- add 1 to 2 cups of defrosted peas ad green onions
- stir all the ingredients together


Mango Salsa Pork Tenderloin

Pre heat oven to 400, rub some olive oil on the tenderloin then add coriander to the tenderloin, sprinkle with salt for taste, Cook tenderloin for 15-20 mins, then set oven to broil (500 degrees) and cook but checking every few minutes (total cook time while broiling about 15 minutes total or less) turn tenderloin so it won't burn. Let sit under tin foil for 10 minutes before slicing.

Put down some Coconut Ginger Fried rice on a plate, cut tenderloin in smaller pieces and put on top of rice. Add mango salsa on the side or on the tenderloin with chunks of fresh mango. Sprinkle diced cilantro over the food on the plate.


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