Difficulty: Easy - for beginners
Serves: 4 to 5
1 tbsp vegetable oil
1 pork tenderloin, cut in half length-wise and again in half, in the center
2 mangos (or 2 peaches or 2 nectarines)
1 package of baby spinach
1 cup orange juice (no pulp)
1 tbsp fresh rosemary
1/2 tsp cumin
1/2 tsp salt
2 tbsp olive oil
1 tbsp honey
1 tsp finely chopped chipotle peppers canned in adobo sauce
1. In a large frying pan, heat vegetable oil on medium-high and lightly brown the porc quarters on each side (approx 1 minute on each side). Reduce heat to medium-low, cover and continue to cook for approximately 6 minutes. Remove pork from pan and set aside on a cutting board.
2. In a large salad bowl, toss together the mangos and the spinach. Set aside.
3. In the frying pan, mix together the orange juice, the rosemary, the cumin and the salt, using a wooden spatula to blend in the meat particles at the bottem of the pan. Bring to a boil, uncovered, on high heat until the sauce has reduced by approximately half (for approximately 5 minutes). Add the following ingredients to the sauce: olive oil, honey, chipotle peppers. Mix well.
4. Cut the pork in thin slices (approx 1/2 inch to 3/4 inch). Add to the sauce and warm the pork slices for approximately 2 minutes.
5. Add the pork and sauce to the salad mix and toss.