Pork tenderloin boat with mango-chili salsa

Name: Pork tenderloin boat with mango-chili salsa
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 1 small ripe mango; 1–2 red chillies; 1 red onion; 2 TABLESPOONS Fruit vinegar; 4 TABLESPOONS Sunflower oil; 1 TEASPOON demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Bacon; 500 g Pork tenderloin; 2 Vine tomatoes; 16 wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

1 small ripe mango
1–2 red chillies
1 red onion
2 TABLESPOONS Fruit vinegar
4 TABLESPOONS Sunflower oil
1 TEASPOON demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Bacon
500 g Pork tenderloin
2 Vine tomatoes
16 wooden skewers

Directions

1
Cut the mango from the stone, peel and dice the flesh. Wash and clean the chilli and cut into thin rings. Peel and finely dice the onion. Mix vinegar and 2 tablespoons of oil, season with sugar and salt.
2
Mix the salsa ingredients and season with salt and pepper.
3
Halve the bacon slices crosswise. Dab fillet dry and cut into 16 slices of approx. 2 cm thick. Season with salt. Wrap 1/2 slice of bacon around each medallion. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 4 minutes while turning.
4
Take it out. Wash and clean the tomatoes and cut them into 16 slices. Fix them on the pork medallions with wooden skewers, add some salsa and serve. Add the rest of the salsa.