Mango Habanero Pork Medallions

Mango Habanero Pork Medallions with Crispy Brussels Sprouts

Serves 4

For the Pork

1.5 lbs pork tenderloin

2 T olive oil

3-5 habanero peppers, stems removed

1 mango, peeled and diced

1 small white onion, diced

4 garlic cloves

1 small knob fresh ginger, peeled (about 1.5 teaspoons)

½ cup cider vinegar

¼ cup honey

¼ cup water

½ t ground allspice

½ t ground cumin

Salt and pepper to taste

2 T unsalted butter

Preheat oven to 425F.

Add ingredients from habaneros to cumin to a blender and puree until smooth. Season with salt and pepper and set aside.

Clean the pork tenderloin by removing any excess fat and silver skin (see video for visual guide). Cut into evenly sized medallions about 1.5-2 inches in thickness. Pat the pork dry and season with salt and pepper. Add olive oil to a skillet over medium heat and place in the pork medallions. Sear on the first side for 3-4 minutes. Flip and place in the oven for 5-10 minutes or until pork is cooked to your liking. Cooking time will vary greatly depending on preferred doneness and thickness of your medallions.

Remove pork to a plate to rest and return the skillet to the burner over medium heat. Add the mango sauce and bring to a simmer. Stir often and reduce the sauce slightly, cooking for 6-8 minutes total. Add the butter and turn off heat. Swirl butter into sauce. Return the pork along with any juices to the sauce. Coat the pork thoroughly.

For the Brussels Sprouts

1 lb brussels sprouts

¼ cup olive oil

½ t garlic powder

Freshly grated parmesan cheese (to taste)

Salt and pepper to taste

Preheat oven to 425F.

Remove any loose, unsightly leaves from the sprouts and cut into halves or quarters depending on their size. Add to a bowl and toss with the oil, garlic powder, salt and pepper. Arrange on a sheet tray in a single layer with the cut side down on the sheet tray. Bake at 425F for 20-25 minutes, flipping halfway through and dusting with parmesan cheese if desired.

Serve pork, sauce and Brussels as is or on a bed of potatoes or rice for a more carb-balanced meal.