Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
August 15, 2009

Pork Loin with Mango Salsa

By Worker Bee
274 Comments

I was so excited to bring home my first organic pork tenderloin from the Rhinebeck farmer’s market that I couldn’t quite process the incredulous faces waiting for me when I got back. “It’ll take so long to cook,” the faces-at-home said, directing their eyes to their stomachs, which audibly growled.

I don’t know where the misconception about pork loin came from – probably from other round, “loaf”-like meats, which are notorious for being part of bigger dinner-time productions, typically seen around the holidays; meats that require  thermometers, significant prep time, and all kinds of extra gadgets to make sure they cook the whole way through. But pork loin doesn’t require a lot of fussing. It just needs a little attention, because it is a very lean cut. And while it doesn’t take years to cook, it can cook too quickly, and come out very dry. If you do it right, though, it is perfect in less than 30 minutes.

After I trimmed the loin just a little bit to make the outside smoother, I patted the rub liberally around the outside until it had a nice brown smoky skin. The rub helps produce a very slight crustiness on the outside that adds delicious texture. This chili-powder/cocoa mixture employed as a rub is an important component, but the key to maintaining the delicious, succulent juices of this tender cut of meat is in the heating method.

The heating method I used to cook the loin is what I like to call a “switcheroo” – that is, after a few minutes browning on the stove top skillet at medium heat, I transferred the pork loin to a glass pan and allowed it to finish cooking in the oven. The initial pan-heat is meant to lock in the flavors by cooking the outermost layer of the loin and leaving less work for the oven to do. Since the oven uses a drier, slower method, and tends to be the cause of making meats dry out, it’s better to give it a simpler job: to turn the pink interior to white. The idea is to cook as much of the outside of the meat as you can before putting it on the rack.

While I waited for the oven to do its duty at around 425 F, I tossed together a nice salsa of fresh mango, minced shallot, lemon juice and cilantro; a very easy side dish which is low in carbs, despite the natural sweetness. I find that when it comes to neutral-tasting meats of any kind fresh fruit adds more flavor than any marinade.

I don’t know about your extended family but, except for me, mine is non-Primal. They are fans of fat, but still very much attached to their pasta and their bread, and their cheese – oh their cheese! Still, it is characteristic of them to be quite Primal in their responses when I am cooking pork loin – or any other Primal entrée – within their sensory trajectory. It’s not like they stand up on the table and start pounding their chests or anything, but they do start in with the “mmmm” and “ahhs”. They occasionally close their eyes after taking a bite. They always linger over the food, taking their time with it, and always clean their plates. There is a very good reason for all this, as you already know: Primal food is satisfying.

Try this dinner tonight. You won’t regret it.

Ingredients:

1 pork loin
2 teaspoons chili powder
½ teaspoon natural cocoa powder
1 teaspoon extra virgin olive oil
½ medium mango (sliced and cut into chunks)
2 tablespoons fresh cilantro
1 tablespoon fresh lemon juice
½ small shallot (minced)

Directions:

Preheat oven to 425 F. Rinse your pork loin and trim any fat to make the surface of the loin smooth for rubbing. In a small bowl, combine the chili powder and the cocoa. Then use your hands to rub the mixture evenly over the pork.

Heat olive oil in a cast iron skillet over medium high heat. Brown the tenderloin in the skillet on all sides, about 5 minutes.

Being careful not to lose the juices, transfer the pork loin to a Pyrex pan and slide into the oven. Cook for 12-15 more minutes. Check the loin after that time period by cutting into it. If still pink, cook a few minutes longer.

In a small bowl, lightly mix mango, cilantro, shallot and lemon juice. Serve with slices of pork.


Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

269 Comments on "Pork Loin with Mango Salsa"

avatar

Sort by:   newest | oldest
Hannah
Hannah
7 years 3 months ago

Oh my, mango salsa is magnificent! My mom enjoys making it, although we’ve never had it with pork loin before…

Thank you Mark!!

Jeff Sherman
7 years 3 months ago

YUMMY – that salsa would also be great with chicken or fish. im heading to the grocery store now. thanks!

Luvbirds
Luvbirds
7 years 3 months ago

This looks amazing! I’m going to be giving a try next week!!! Thanks as always for the wonderful easy recipes!

jalense
jalense
7 years 3 months ago

Pork loin is wonderful. Just bought a smoked version from my butcher this morning.

Karl T
Karl T
7 years 3 months ago

My wife makes a mean mango salsa. This looks great!

PrimalJewishAmericanPrincess
PrimalJewishAmericanPrincess
7 years 3 months ago

Yum! I think I will modify this for the slow cooker!

James17
James17
7 years 3 months ago

Excellent! Other than the pork itself I have all of those ingredients. That may just be on my table tomorrow! Yum yum..

thebkon
thebkon
7 years 3 months ago

I have never been so excited for supper as early as breakfast. Gotta love the taste combo of meat with fruit (i.e. Turkey and Cranberries).

clayberg
clayberg
7 years 3 months ago

Nom nom nom nom!

BAM, another great looking recipe!

Lisa Zawrotny
Lisa Zawrotny
7 years 3 months ago

I’ve totally been converted to pork loin…it’s a fabulous source of protein that’s really easy to prepare – a great option for any night and also for company because it looks impressive.

Kate
Kate
7 years 3 months ago

Looks so very delish! Yum!

Swiss-Chick
7 years 3 months ago

The switcheroo is one of the best meat cooking methods I have ever used. Try it with different cuts and meat. I love it with lamb racks.

Brian Robertson
Brian Robertson
7 years 3 months ago

This’ll certainly be tonight’s chow!
Other options to keep pork loin moist that I like include brining, usually with salt, garlic, sage, pepper, and juniper berries…and plopping it in the center of a pate. mmmmmm pork!

amandamarie
amandamarie
7 years 3 months ago

I love mangoes!

hugo rivera
hugo rivera
7 years 3 months ago

Pork loin, mango, the summer. Perfect primal lunch!!!

Adam Kayce
7 years 3 months ago

I can’t say I’m all that big on pork, but mangos? Yum! Will put that on my list, for sure.

bobolajos
7 years 3 months ago

Mmmm. Now if I can figure out how to cook THIS on a hot rock!

nessa
nessa
7 years 3 months ago

Oh, looks yummy! I can’t do mangoes (I’m allergic to the whole cashew family), but perhaps peaches would sub nicely here. Thanks for the recipe!

Nick
7 years 3 months ago
Looks pretty good! I picked up a PERFECT way to cook pork loin if you have some time from Protein Power, Dr. Eades’ book. Preheat the oven to 500, put the pork in, roast for 10 minutes and flip over, close the oven and shut it off for at least 4 hours. Works great if you’re making dinner in the morning. You just need a 1/4 cup of liquid (broth, water, etc.) to keep the pork from burning for 10 minutes. Also works great on beef tenderloin, but skip the roasting. Preheat the oven, put the beef in, and shut… Read more »
BigBeck89
BigBeck89
7 years 3 months ago

looks delicious. me want a shirt

David C
David C
7 years 3 months ago

Never thought of using cocoa in a rub before… I’ll have to try it.

Chris H.
Chris H.
7 years 3 months ago

That looks GREAT! I LOVE mango. I haven’t eaten pork in awhile just because I got tired of how bland it was when I cooked it. I’ll definitely give this a try. And again for the record…I love mango! =)

Andrew
Andrew
7 years 3 months ago

Pork and Mango. What could be better?!

Jeffrey Strickland
Jeffrey Strickland
7 years 3 months ago

Mango is the greatest thing ever! wow totally excited to try this out.

Matt H
Matt H
7 years 3 months ago

This looks yummy. I think it will be supper tomorrow.

Eve
Eve
7 years 3 months ago

The pork loin might be a little to complex for a dorm kitchen, but I’m looking forward to the salsa!

Jeff
7 years 3 months ago

Simpler than my mango salsa recipe. I will try tomorrow with smoked pork chops.

Ben
Ben
7 years 3 months ago

Mango Salsa?? Definitely gonna have to try this one…

Penny
Penny
7 years 3 months ago

that sounds amazing; and I love that the salsa recipe has no sugar in it. This is going on the menu. How many worker bees are in that hive to produce so much good content each day!! thanks…

Andy
Andy
7 years 3 months ago

Man, that looks like it is just going to have so much flavor. Must add to the to-make list.

Murray Birch
7 years 3 months ago

Looks and sounds delish as always!

Bianca
7 years 3 months ago

Oh nose!! Pork!! We’ll all get fat!!

Jeremy
Jeremy
7 years 3 months ago

Fruit salsas are not my favorite, but this looks great. I think I will slow cook my pork on my pellet smoker.

rdsvs2010
rdsvs2010
7 years 3 months ago

Yummy! Can’t wait to make it.

juno61
juno61
7 years 3 months ago

I love pork loin, will have to try this recipe.

Jenny
Jenny
7 years 3 months ago

Yay, pork loin is on sale this week!

Jessica
Jessica
7 years 3 months ago

Oh man, this looks delicious! I have had a similar garnish of mango on fish and it was super yummy. I’m sure it will be very tasty on the pork. I will definitely be trying this!

Mary
Mary
7 years 3 months ago
Great idea for pork loin – will stash that one away for future reference. One of my favorite ways to *do* a loin is to brown it all over in a hot skillet, then plunk it into the slow cooker, cover with sliced apple and cabbage “ribbons”, sprinkle over a couple of tablespoons of apple cider vinegar & a teaspoon of caraway seed & let it cook the rest of the day on low heat. No need to add liquid – this makes its own & is nice to reduce to use as a sauce for the meat when serving.… Read more »
Jeffrey K
Jeffrey K
7 years 3 months ago

You can also pound the daylights out of the pork loin (flatten it) and then spread the fruit of your choice (I like cherries & nectarines & rosemary & spinach) on top. Roll it up like a pastry and tie it with butcher’s twine. Then cook as above. It’s more work, but quite a treat. You can experiment with all kinds of fillings.

GeriMorgan
7 years 3 months ago

This does look tasty. I’ll have to get ahold of some mangoes.

Matt M
Matt M
7 years 3 months ago

Beer can chicken tonight, pork loin tomorrow. I’m a happy man.

DThalman
DThalman
7 years 3 months ago

looks good!

maba
maba
7 years 3 months ago

Ooh, I love Mango salsa or any salsa made with tropical fruits such as papaya, pineapple. And I *heart* the idea of using cocoa for the pork. Yummy!

ariel
ariel
7 years 3 months ago

looks amazing. can’t wait to try it.

Jess
Jess
7 years 3 months ago

Oh my, i love anything with mango, this looks so good!

Jason
7 years 3 months ago

Wow that looks good! Thanks for the chance to win the shirt. I’m new to the Primal family. Glad I found it.

Doug Van Cleve
Doug Van Cleve
7 years 3 months ago

This stuff always looks so good, too bad nobody will make it for me ;^)

Doug

grainfreegirl
7 years 3 months ago

Nom! I bet that cocoa/chilli rub is fantastic on other meat, too.

gertiep10
gertiep10
7 years 3 months ago

oh yummy that looks great. I love pork but tend to forget about it and get into meat ruts! but this looks great

Luke
Luke
7 years 3 months ago

I can’t wait to get back to hawaii where there is a Mango tree down the street from where I live.

Magnus
Magnus
7 years 3 months ago

I eat loads of pork but never tried with mango, guess ill have to now =)

wpDiscuz