Pork loin is one of the leanest and least expensive cuts of meat we find in butcher shops in our country since it is not very often used to make charcuterie and considering that traditional charcuterie production requires high quality meats, Pork loin with herb flavoured mango becomes an affordable and very quick gourmet dish.
I have revealed why pork loin is an interesting choice: lean, convenient, good and, for our needs, it is (like all meats) carbohydrate and gluten free. The key thing is to treat loin in such a way that it retains all its juiciness, so remember three important steps:
- give aromas and flavours through a good maceration,
- cook it for a short time,
- let it rest wrapped in aluminium foil to allow the liquids in the meat to balance through the piece.
The cooking sauce made from apple cider is a pleasant surprise, but if you do not have this ingredient on hand, you can opt for a Marsala wine that will be a perfect alternative.
In this recipe, the pork loin is accompanied by another juicy and fragrant ingredient: mango with aromatic herbs, a source of carbohydrates and vitamins, as well as the exotic touch of its flavour. So enjoy this autumn recipe, which will be ready to be served at noon or dinner in about 30 minutes.
Pork loin with herb flavoured mango
15g carbohydrate per 100g mango
negligible carbohydrates in pork loin
- 700g pork loin
- 500g mango already cleaned, pulp to be cut into pieces
- 200g apple cider
- 1 clove garlic
- 1 bunch of chives
- 1 bunch of basil
- 1 red chilli pepper
- 1 bunch of cilantro
- ½ lime
- extra virgin olive oil
- salt and peppercorns
- Macerate the pork loin with sliced garlic, a few basil leaves, a few crushed peppercorns, a drizzle of oil and cider. Marinate for at least 1 hour, turning the meat occasionally.
- Peel the mango and cut the flesh into cubes, removing the large central core. Chop up a small bunch of cilantro, some chives and basil and add everthing to the mango in a bowl, as well as a pinch of salt, sliced chilli, grated lime zest and lime juice. Let the meat marinate.
- Heat a little oil in a frying pan and brown the loin drained from the marinade; season with salt, cover with a lid and cook over a high heat for 15-20 minutes, turning occasionally and basting with the cider marinade. When the loin is cooked, place it to rest in aluminium foil for 10 minutes before cutting it. In the meantime, possibly thicken the cooking juices. Slice the loin and serve it accompanied by the cooking juices and marinated mango.
Version with gluten of Pork loin with herb flavoured mango
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.
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