Hello, I’m Cristina from I Say Nomato! Today I’m sharing a recipe that features not only tomato and pepper-free salsa (my specialty), but is so easy to throw together!
Mr. Nomato and I lived in the Caribbean for two years, on a tiny, tiny island. There are two things you need to know about this island. One, is that it only has one road. One crazy, terrifying road that I never shifted above 3rdgear on ever because if I did, I would probably die. The other thing you need to know is that this island is covered in goats.
Now, these aren’t your normal, farm, happy goats. These goats are feral, scaling the island from coastal cliffs to jungle in herds. These are ‘they belong to me if you catch one for dinner but not if it destroys your garden, poops on your doorstep or leaps in front of your car’ goats.
This island also had mango trees that produced the most beautiful, yellow mangos you have ever seen in your entire life. You could just pick them off the trees. They were so fresh, so sweet and juicy… I have dreams about those mangos.
And so, apparently, do the goats.
Because when mango season hits, these goats go bananas (which, coincidentally, they also had on the island).
When the mangoes are ripe, they just fall off the trees.
Aaaaand onto the only road.
Where they are promptly pounced on by HERDS of goats. Who will just stand there. Ignoring your honking and your engine revving while they surround you in your vehicle like some sort of zombie horde in a movie, eyes glazed over in a mango trance. They pig out on these mangoes, grabbing them, and then jerking their head so that the mango rips itself in half, revealing the juicy flesh underneath. Yup. If there were ever a goat uprising, I would be very afraid, as this method was extremely effective.
Any time I make anything with mangos, all I can picture are those freaking goats going to town with a pile up of impatient island traffic all around them! But who can blame them? Mangos are a fantastic base for this sweet salsa, and it pairs perfectly with this recipe for pork tenderloin that Mr. Nomato invented on the island.
Everything about this meal is surprisingly easy to make. First, rub stuff on the pork.
Then stick the pork in the oven. Set timer to appropriate weight of pork.
Wait.
Cut mango, avocado, onion, and put them in a bowl. Stir in lime juice and cilantro.
Then cut pork into slices, cover in delicious delicious sweet salsa.
EAT.
The mixture of the sweet mangos, the crispy, delicious pork… there’s nothing not to love about this recipe! I’m sure the goats would be happy to take it off your plate…
Ingredients
- 1 pork tenderloin
- 1 Tbsp each garlic powder & cumin
- 1 tsp coriander
- 1 pinch cardamom (seriously, do not use a lot)
- 1 ripe mango, cubed
- 1/2 avocado, cubed
- 1/4 cup chopped red onion
- 2 tsp cilantro
- 1 tsp lime juice
Instructions
- Heat oven to 400 degrees
- Mix the garlic, cumin, coriander and cardamom into a bowl to create a dry rub, and then rub it into the tenderloin.
- Bake the pork tenderloin in the oven until the internal temperature is at least 140 degrees, or about 45 mins to an hour.
- In a bowl, mix the cubed mango and avocado, chopped red onion, cilantro and lime juice.
- Serving Suggestions: Slice the tenderloin into thin ½ inch slices, and spoon the mango salsa over top.
Latest posts by Cristina Atisaynomato (see all)
- Double Chocolate Chip Skillet Cookie with Pecans and Salted Caramel - December 15, 2016
- Pork Tenderloin with Mango Salsa - November 17, 2016
- Pumpkin Scones with Cinnamon Sugar Glaze - October 6, 2016
Lol. I can totally picture those goats going crazy for the mangos! Apparently Deer treat apples the same way. But what’s interesting is that if the apples are left on the ground too long, they’ll actually begin to ferment and cause the deer to get a wee bit tipsy! I wonder if those mangos did the same thing for the goats! Lol, the only thing worse than zombie goats is drunk zombies goats, right? lol. This recipe looks delicious! Thankyou for sharing.