Pork with papaya mango salsa: your taste buds will be tantilized with each bite you take. Originally from the Caribbean, this dish is a tasty way to make a pork tenderloin if you are looking for something different. Could you make this with chicken? Sure! This would be fabulous over a chicken breast if pork is not your thing. I served this with my own coconut rice creation that my brother loves (recipe coming soon) and he literally cleaned his plate! You could also serve this over steamed jasmine rice for a simple side dish. Enjoy! And don’t forget to prepare the sauces in advance, so that the meat can marinate for a few hours and get some extra taste!
1/3 cup fresh orange juice
2 1/2 tablespoons fresh lemon juice
10 garlic cloves, chopped fine
2 teaspoons soy sauce
2 teaspoons freshly ground black pepper
2 teaspoons dried oregano, crumbled
1 teaspoon salt
4 bay leaves
1 pound piece boneless pork loin
PAPAYA MANGO SALSA INGREDIENTS
1/2 firm ripe papaya
1 medium firm ripe mango
1/2 medium red onion, chopped fine
3 tablespoons fresh lime juice
1/2 small jalapeno chili, seeded and minced
1 tablespoon chopped fresh coriander
Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4-inch dice and in a small bowl toss with onion and lime juice. Stir diced jalapeno into salsa with coriander and salt and pepper to taste. Chill salsa, covered, at least 2 hours and up to 24.
TO PREPARE MOJO AND PORK
Make mojo: In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marinate pork, chilled, 3 hours.
Preheat oven to 400°F. Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160°F. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with papaya mango salsa.