Caribbean Roast Pork with Potato Salad

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4

Juicy pork tenderloin with a spicy caramel crust is served with a white sweet potato salad in a tart dressing and a tangy mango sauce. The combination of sweet, spicy, and fruity flavors imbues the entire dish with the luxurious flavors typical of Caribbean cuisine. For this recipe, you'll need an oven-safe skillet, as the pork is first seared on the stovetop and then finished in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 sweet potatoes (about 600 g), peeled and chopped
2 large eggs
1 mango, peeled and chopped
1 small jalapeño, chopped
4 green onions, thinly sliced
1/4 cup vegetable oil
3 tablespoons of apple cider vinegar
1 tbsp + 1 tsp brown sugar
1 large pork tenderloin (about 600 g), trimmed
2 tsp ground allspice
1/4 cup Dijonnaise (a mixture of Dijon mustard and mayonnaise)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, pork tenderloin, eggs, green onions, apple cider vinegar, brown sugar, Dijon mustard, mayonnaise, mango, allspice

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Place the sweet potatoes in a saucepan and cover with water to a depth of 1 inch (2.5 cm). Bring to a boil, then reduce heat and add the eggs. Cook until the sweet potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside.
Meanwhile, prepare the mango sauce.:

In a food processor, combine the mango, chili pepper, half the green onion, 2 tablespoons each of water and vegetable oil, 1 tablespoon of vinegar, and 1 teaspoon of brown sugar until smooth; season with salt and pepper to taste. Set aside.

Make a slit down the center of the pork tenderloin, 2 cm from the bottom edge; open it like a book. Cover the meat with plastic wrap; pound with a rolling pin to a thickness of 2.5 cm. Season with salt and pepper; rub with the remaining 1 tablespoon of brown sugar and allspice.
In an oven-safe skillet, heat the remaining 2 tablespoons vegetable oil over medium heat. Add the pork; cook until browned, about 3 minutes per side. Transfer the skillet to the oven and bake until the meat is cooked through, 5 minutes. Transfer the pork to a board; let rest.
Peel and chop the eggs. Mix the Dijonnaise with the remaining 2 tablespoons vinegar; toss with the sweet potato, eggs, remaining green onions, 3/4 tablespoon salt, and freshly ground black pepper to taste. Serve the pork with potato salad and mango sauce.

Categories:

recipe / Food processor / Summer dishes / Main courses / Meat / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Sweet potato / Baked potatoes / Food Network - recipes / Caribbean cuisine