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...

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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.


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274 thoughts on “Pork Loin with Mango Salsa”

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

    Thank you Mark!!

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

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

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

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

  6. 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).

  7. 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.

  8. 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.

  9. 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!

  10. 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!

  11. 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 it off for 4 hours. A perfect rare/medium rare is the result!

    Oh yeah, I want a free T-shirt!

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

  13. 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! =)

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

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

  16. 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…

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

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

  19. 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!

  20. 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.

    T-shirt size: small, thank you. 🙂

  21. 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.

  22. 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!

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

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

    Doug

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

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

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

  28. My timing is horrible. We made a pork loin in the slow cooker last night. This would have been excellent. Fortunately we are getting a whole pig on Labor day! Keep the great pork recipes coming cause we’re gonna need em!

  29. Yum! Loving the mango salsa, I just made a bit for some swordfish, never for pork.

    Thanks Mark! I’m in Costa Rica trying all the wonderful fruit, so this is perfect timing!

    -BEE

  30. I love pork loins. It’s the most versatile meet to cook with IMO. You can season it with just about anything.

  31. I think I’ll try doing the pork up on the grill, indirect heat for about a half hour. No need to heat up the house in the summer. I’ve never made mango salsa but this looks pretty simple. Looking forward to it.

  32. Another succulent recipe that I’ll have to try. Today I’m making your crab cakes, but the pork and mango should make it onto our table this week.

  33. Wow. That looks good. I’m going to try that this weekend.

    Those shirts are awesome too!! crossing my fingers for a win now.

  34. Can’t eat mango anymore, but I love the cocoa/chili combination on the pork. I will be sure to try it.

    Also, the shirt looks awesome. ^_~

  35. This looks really good, usually don’t like pork loin cause it does end up so dry but I’m excited about this.

  36. Excuse my pessimism but lean meat is always lean meat, the only cooking method to get some artificial juiciness is slow cooking. Enough time at about 160F will turn the collagen into gelatin, although in absolute terms the meat only gets drier. The perception of juiciness doesn’t solely come from, well juiciness.

    This is why i don’t like lean cuts that much, it just takes too long time to make them delicious.

    Sure if you feel that cooking method turns them enough juicy be happy. I’m just really nitpicky when it comes to meat juiciness.

  37. Add a little mint to the mango salsa too – for added yumminess! And the cacao powder in the rub – what a wonderful idea! Yup, this is going on the table as soon as I can find some pork…

  38. Well, I will DEFINITELY have to try this one next week. Thanks for all the great recipes–we made the tomato sauce over spaghetti squash from mda last night….so good:)

  39. Recently I have been making salsa’s with pretty much any fruit. Tried a apple salsa this morning with:

    -Chopped up apple
    -Shredded carrots
    -Chopped up Tomatoes
    -Loads of Lemon and Lime
    -Olive oil
    -Tabasco

    Was pretty good but doesn’t beat the mango salsa by the looks of things….

  40. I’m just getting ready to order a pig to share with neighbors, so I will have to keep this recipe handy! Thanks!

  41. Totally new to the Primal diet, loved the book, love even more how I look with my shirt off. I love the inventive new recipes I get from MDA, and I love pork and mango pairings. I am in luck. Shirt on (if I win one), shirt off, I’ll rock it like a Grok star.

  42. Cool, i just picked up a side of pork from a local farmer yesterday, now i don’t have to decide what to have first. Also if you have a recipe for pork tounge you should post it soon, ALL PARTS MUST BE ATE!!

  43. Today is my 30th birthday so hopefully I win the shirt as my present!

  44. I love to put pork loin on the grill; never tried it with mango. Looks amazing.

    T-shirt looks cool too – living life as prescribed … love it! 1/2 way through the challenge and I’m feeling great!

  45. Mangos + Salsa…two of the earth’s best foods = prandial paradise!

  46. The cocoa powder is a great addition to any spicy dish, often find it in traditional south american fair….it is a must in our beanless chili’s! This will be on the list to make for sure.

  47. Mark,

    I’ve been a CrossFitter for two years now and started to get my diet under control first using the Zone. After the initial weight loss though I got very tired of the strict requirements and measuring and fell off the wagon big time. Loving my strength gains in the box, but not my weight gains, I wasn’t happy with my diet. A friend recently recommended your book and your site and for about 2 weeks now I’ve been following your rules for a Primal diet. I’ve lost weight and have noticed a definite difference in my sleep pattern. I initially was concerned about how I would do with Primal eating because I don’t eat seafood but eat a ton of chicken, little beef, and marginal amounts of pork. I was afraid that boredom would kick in and I’d get tired of eating grilled chicken and green beans. But with recipes like these I don’t think I’ll be straying from the Primal diet anytime soon (save the beer that sometimes is a necessity!). Thanks for all the recipes and a BIG thank you for the Primal Blueprint! 🙂 I’m still trying to find what works for me, but I’ve officially been converted. Grok on!

  48. I’m a first time visitor. An excellent presentation. I never would have thought of mixing cocoa and chili powder together. Thanks for the tips.

  49. Oh, looks wonderful! This site has some great ideas for dinner!

  50. when I lived in Hawai’i i could eat fresh mango right off the tree all the time.
    want the shirt!

  51. Mmm! I make mango salsa quite a bit as an accompaniment to fish. I always like to add a fresh, cubed avocado…yumm! My husband is not a big fan of pork, but this recipe just might change that. Can’t wait to try it!

  52. I think I’ll have to adjust this recipe because the girlfriend does not like pork. No matter how many times I’ve tried 🙂

  53. Any recipe involving meat and a heaping spoonful of Newman’s Own salsa is a winner in my book.

  54. mmmmmmm 🙂 looks AMAZING! Definitely gonna give this one a shot 🙂

  55. You go to the Rhinebeck Farmers Market yet your not a member of Hudson Valley Crossfit,what gives?
    I actually used to be a vendor at that market. Now I like my Sundays off.

  56. Mhhh, gonne try this soon. Great shirt on the other blog post!

  57. I was always a little leary of pork but now that I’ve gone PRIMAL, I love it!

  58. I didn’t think Pork could get any better. Looks like I’m wrong….

  59. mmm pork is my favorite meat…not usually a mango person, but this salsa looks great!
    maybe I’ll diversify my pork eating

  60. Haha, I actually had Pork loin about a month ago to the horror of my conventional wisdom parents. Since going primal they don’t seem to understand why I eat lots of eggs, red meat, lard/butter/saturated fats…

    I don’t even try to explain, they don’t listen :/

  61. Pork loin is one of my favorite cuts, and definitely underestimated. It takes on tons of flavors well, especially fruits like Mark notes.

  62. I have never sought out pork from the farmers market, but after reading this post, I think it’s about time.

    Mark must have an amazing kitchen stocked with tons of great food and appliances.

  63. This recipe looks awesome!! Think that may be dinner for tomorrow night 🙂 Living Primal is awesome!

  64. Sigh – When I lived in Florida homegrown mangoes were easy to find but the pork was definitely not organic. Now, here in Virginia clean pork is an easy catch but mangoes are not. It’s like two periods of my life coming together on one plate.

    Makes me happy that my Florida in-laws visit us next weekend. Their mission scavange for mango. I’m going pork hunting!

  65. I’ve wanted to go primal for a while now, but I’m 16 and my family is notorious for non-primal foods (although, they’re not always really unhealthy, in their credit).

    I’m betting this is one thing I could get my family to try.

  66. Fabulous tip about the stove-then-oven-pork-loin! And anything that includes mangoes AND cilantro? WOW.

  67. THat is just intense!!!! i’ve loved pork for the longest time and now i have a new respect for it 🙂

  68. I love pork and often buy uncured hams, loins, shoulders, hearts, kidneys and livers from a farmer that pastures his swine.

    Mark, great minds think alike. I’ve been using mangos with my meat for years. I also make a mean curried shrimp-mango-omelet that I love!

  69. While “quick” recipes are great during the week I am an accomplished cook and like to do something special on the weekend….the more complicated the better! Went to see “Julia & Julie” and pulled out my “Mastering The Technique of French Cooking” and found many, many, recipes that are Primal. For sure I’ll try the pork (I already have an organic pork tenderloin in the freezer so I’ll use that) with mango salsa, but will make mine on the barbeque as nobody in Phoenix turns on their oven in the summer!

  70. Great recipe! Nice and simple. And I live in SW Florida. We’ve literally got mangos growing on trees down here…

  71. How can you tell if a Mango is ripe? Is it the color or the softness? I usually choose the wrong kind.

    Can’t wait to make this, and maybe get a shirt!

  72. This will be my FIRST time trying pork… and I actually looked at that and said to myself… “Man, I’d love to eat that.”

    Former vegetarian making a serious change,

    N

  73. Picked up some mango yesterday, and the neighbor’s tree is full, so looks like we can try this pretty soon ;D

  74. I loved the carrot walnut bread and fennel and dill omelet, and the pork looks great. I PR’d on front squats today, I think I should reward myself.

  75. Ooooo this looks so yummy.. infact it’s making me hungry now….

  76. This looks spectacular, unfortunately for me I am allergic to Mango. Bummersault indeed. However I did find using apricot in place of mango isn’t too bad for those of us with the food allergy.

  77. I love pork loin! This looks delicious! Mangos and shallots, too?! FYI: Since I’ve gone primal two weeks ago, I’ve lost 10 lbs! And I feel wonderful! Thanks!

  78. The sear-then-broil technique works on thick cut steaks too…. And if you use cast iron, you don’t have to change pans!

  79. Great, just happens I have a pork loin. Just need the mango and I’m set.

  80. Key to good pork is to not over cook it. Medium rare (a nice pinkness) is great and keeps the juiciness.

    Pull it out at exactly 155 deg, let it rest for 5 to 10, then enjoy!

  81. Not a mango fan… I actually think I’m allergic to it as it makes my tongue feel numb.

    Awesome shirt though!

  82. This recipe was posted at the perfect time! I bought a beautiful 5lb pork roast yesterday and my oven is pre-heating as we speak. I look forward to giving this dish a try!

  83. Looks fantastic, I always find I need about 3 portions when it comes to this kind of meal!

  84. looks like pork is on the menu again for tomorrow. I grilled up some pork blade steaks for lunch today, grilled chicken for dinner, and mango pork loin in the near future.

  85. My father used to homekill and butcher pigs and sheep for a living. For some reason the pork loin cut of meat was not well known, so it often would ‘accidently’ end up in our family’s fridge instead of the customers box of meat………

    Years later I pulled the same trick on a safari trip through Africa, after spit-roasting a pig for Xmas, I served it up to fellow travellers, reserving the loin for my plate 🙂 Chef’s perk!

  86. A farmer down the road sells organic hogs. The tenderloins are freakin awesome. This recipe would be doubly awesome!

  87. Mark, that looks delicious! I’ll be making this next week and let you know how I liked it.

  88. Aw, man…I had pork in the fridge that went bad. This would’ve been perfect. My boyfriend keeps making pork with apples, mangoes would be an awesome thing to try.

  89. Yum! I reckon that salsa would go nice with fish too. I also think that t-shirt would look great on me.

  90. I love pork loin. I usually grill it along side of olive oil brushed zuchinni. great primal food, direct from the most primal form of cooking: with FIRE.

  91. Pork is just plain good, regardless of the cut or the preparation. Thanks for the recipe.

  92. Yet another recipe to add to the collection. Funny I love fresh mango but throughout my whole life have hate anything that was “mango flavored”. Nature gets this one right, and scientists fail.

    Cocoa and chilies…very Aztec!

    Will try this next weekend (maybe in a free shirt)!

  93. I have everything but the shallot. I already have mango salsa premade as I had it with the Jamaican Curry I made a couple of days ago and had leftovers. Never tried the chili cocoa rub (mole rub?) but it sounds exciting! I will be pulling out my tenderloin for Sunday dinner. Can’t wait to try this!

  94. Sometime soon I’ll probably graduate from cooking sausage and burger. This might happen a little later.

  95. I just found a local farmer with free range pork for sale, Thanks for the recipe!!

  96. Ohh, this would be so good with the wild boar meat I’ll be getting shortly.

    My only problem, I have such a hard time with mangos. (Cutting them that is.) How do you get everything off that huge pit?

  97. Mango Salsa certainly seems to be fairly versatile. I’ll will definitely have to try this some time.

  98. Look good. Will be trying the salsa with the fresh peaches from our tree. Awesome t-shirt!

  99. There sure are plenty of comments for Mark to choose from. Hope I win. 🙂 Recipe sounds wonderful.

  100. Fruit and meat make a great combo. Pineapple slices in a burger has always been a favorite of mine.

  101. Crossfit is becoming as ubiquitous as air. Which is a beautiful evolution.

  102. Man, the only thing I’m missing is the pork loin! We have a whole freezer full of pig and somehow I think we ended up with no loin…I’m sure I could find some substitue! And now I’m glad I didn’t waste my mangos on a sugar free chutney substitue (which I couldn’t find a recipe for anyway)

    Looks delish!

  103. Sounds good, needs some spice though…maybe a little chopped jalepeno or at least some chipotle tabasco sauce.

  104. Now I know what to do with the one I have in the freezer! I was going to just grill it, this sounds better! FYI, cutting into the meat while it’s still cooking or right after cooking will cause it to loose a lot of it’s “juices” you have to rest it before you can cut it.

  105. (Heh; didn’t the caveman in one of the old Geico commercials mention something about a Mango Salsa?) The recipes are such a huge help to this newbie, and I’m really looking forward to trying this one.

  106. Not sure about cocoa powder in my pork… Mango salsa, on the other hand, goes well with many things.

  107. That looks delicious. The only problem for me is I’m cooking for one so most recipes are tricky. I’ll keep this one for when I visit my parents – I usually go and cook for them as they’re both disabled after having strokes. They appreciate something that isn’t a readymeal.

  108. MMMmmm…. mom just bought mangos! here I come pork tenderloin in mango salsa.

  109. mmm…pork…
    Havent tried mango salsa with pork before..looks great.

  110. I grill pork tenderloin once a week. About 21 minutes on the grill @ 325 degrees. Fantastic!

  111. Never thought to put mango salsa on pork tenderloin – – Going to have to ask the wife to try it out

  112. That look yummy! Too bad I just got back from the store – will have it my plans for next shopping trip.

  113. Brilliant! I was needing some ideas for pork loin. Can’t wait to try it!

  114. Ha! mango Salsa!

    Reminds me of the GEICO commerical with the Cavemans….how Ironic!

  115. Won’t be winning any shirt today, but will definitely be making this one tonight!

  116. mmmm, thats going to be made at the fire house tonight for swill!

  117. I’ll be making this tomorrow night. Bird for tonight. I had a pork loin a few days ago, and have two in the freezer.

    The rub sounds like a great addition.

  118. Just returned from Cabo where I had the BEST mangos in the world…on a stick with lime and chili powder. Delicious!

  119. We made this for dinner tonight and it was a big hit. Served it with roasted acorn squash (mashed with a bit of fresh sage, cayenne, butter, and grated ginger.) Thanks for the terrific recipe, Mark.

    As there’s not a scrap of pork leftover tonight, we’ll be using the leftover Salsa on tomorrow night’s chicken.

  120. Just stumbled on the website today, pork loin and mango salsa, that sounds delicious. Will have to give that a try this week. Another great website to watch, thanks 😉

  121. Got a chance to try this last night – wow! The loin was indeed as juicy as Mark indicated, although I had to cook it longer than the 15 mins to get it to the right temp. The chili / cocoa rub was a hit, even with the non-Primal kids. They weren’t as fond of the mango salsa, but that’s ok – we adults loved it.

  122. i’m not terribly fond of pork…however i now have a few of them in my freezer!

    we also tried this rub on grilled chicken the other night. the rub benefits there by a little bit of olive oil since the chicken is a bit drier.

    again…really tasty!

  123. UNBELIEVABLE RECIPE!!!!

    I left the loin in the pan after browning and threw the whole thing in the oven. ‘Lil easier and fewer dishes at the end. Then I threw the salsa ingredients into the food processor to make a little smoother, and added those to the fond and juices left in the bottom of the pan after removing the finished loin. Scrape those into the sauce they’re LOADED with great flavor!! Finally I reduced the whole thing with some homemade chicken broth and a little butter for an amazingly succulent brown sauce!!! MONEY!!!

  124. Pork loin normally is void of any specific tastyness unless you marinade or add something. Your Mango addition creates a great Grokified flavoring that will be a staple in this cave. Thanks

  125. MMMM.You know, I bet you could also filet the loin and get a neat swirl pattern on the inside. OOOH! Lovely.

    Grok ON!

  126. I love that you aren’t afraid of using fruit as a vegetable!!!!

    I’m finding so many recipes here for my husband and I (Who are both really generally healthy – we better be I’m a damn dietitian!)

    I love the new recipes with food I really enjoy!

  127. This turned out great! I did the cocoa with ancho chilli powder as a coating. Then put a bit of the mango on top while it cooked. Took it out when it hit 160 degrees and let it rest. Mixed the mango with a bit of basil( didnt have any cilantro) and lime juice and a touch of pepper and put it on top with a little bit of the juices from the pan. Soo yummy.

  128. Mark,

    It looks delicious, but unless I can get to the Farmer’s market and get grass fed pork I won’t buy any meat from the stupidmarket unless is has a bone in it since you wrote about the meat glue. It just sticks in my throat since I watched that video. When I see the meat prepackaged now in the round bags, all I can think of is meat glue. Yuck.

  129. What would be a good sub for the cilantro. Not a fan of it but the rest of the Ingredients sound amazing.

  130. In a word, WOW. I have to admit, I was a little hesitant (Cocoa and chili powder together? And on pork?), but I am so glad I tried this! My boys (read: teenagers whose mission it is to drive me insane by complaining about some part of dinner daily) devoured this and asked that it be added to dinner rotation. My only addition would be to add shredded purple cabbage to the salsa. 🙂 Thanks again!

  131. Cooked in preheated oven as directed for 20min due to family refusing pink pork. Came out bloody so popped in secondary oven that was preheating at 450 for different dish. Removed after 12 min for a slightly pink center. Any assist as to why is welcome. The seared rub is delicious. I marginated roast with paste of mashed garlic, lemon juice, coriander and olive oil for about 6 hours prior to cooking (wiped off before rub and searing). Did not serve with mango but made a gravy with bone broth/shallot/salt/pepper/marsala wine. Big hit.