Pan Roasted Pork Tenderloin with Mango, Mint & Lavender Salsa
Serve with St. Supéry Oak Free Chardonnay
The exotic flavors in this recipe pair beautifully with the fruit forward flavors in the Chardonnay.
For the pork:
2 pork tenderloins, about 1 pound each
¼ cup fresh mint leaves - coarsely chopped
2 tablespoons dried lavender flowers – lightly crushed
1 teaspoon garlic - chopped
½ cup St.Supéry Oak Free Chardonnay
¼ cup low sodium soy sauce
¼ cup fresh orange juice
2 tablespoons extra virgin olive oil
1 tablespoon fish sauce
2 tablespoons vegetable oil
Salt & pepper
Combine the first nine ingredients in a zip-lock bag and marinate overnight.
Preheat oven to 425- degrees.
Remove pork from the zip-lock and rub off as much of the herbs as possible to prevent them from burning.
Season the pork with salt and pepper and sear on all sides until well browned in a large, ovenproof, sauté pan using the vegetable oil.
Place the pork in the preheated oven and roast for approximately 15 minutes (instant read thermometer should read 140 degrees). Be careful not to over cook.
Remove the pan from the oven and let rest for 10 minutes to distribute juices and complete the cooking
Slice the pork and serve with the mango salsa.
For the mango salsa:
1 mango – peeled, seeded & cut into ¼” dice
¼ cup red bell pepper cut into ¼” dice
¼ cup red onion cut into ¼” dice
1 teaspoon finely chopped fresh mint leaves
1 tablespoon fresh limejuice
Pinch of salt
Combine all ingredients at least 1 hour before cooking pork
Serves 4- 6