Masala Crusted Pork Tenderloin w/Mango Scotch Bonnet Salsa

There are days when I say, “Oh lawd, take me now!” One bite of this gorgeous Masala Crusted Pork Tenderloin w/Mango Scotch Bonnet Salsa and peace with my creator was made.

Clearly only a real nut bag would have a recipe blog and then proceed to tell you what an atrocious cook they are and how all of their recipes suck. So, no shock that I’m saying that this recipe for masala crusted pork tenderloin w/mango scotch bonnet salsa is amazing. But I will say this, it’s truly one of my favorites.

Punjabi meat dishes are savory, earthy, and the spice mix just makes them so rich that it’s nearly indescribable. The best way to put it is exactly what it would be called in India – meat masala. A spice blend concocted to bring out the best flavors and characteristics of the meat being cooked. A bit like a steak rub versus a cajun seafood seasoning.

Pork is easy to overcook, it’s honestly why I love the sous vide! Talk about set it and forget it, well at least for 2 hrs that is. Just a couple helpful hints: Don’t over grill, it’s literally just to crisp up the outside, so don’t over cook your tenderloin by grilling it more than a minute on each side. Two, if you’re not emotionally prepared for scotch bonnet, just switch it out for something lower on the scoville scale. The pork-tenderloin and the mango salsa will still be absolutely divine!

I want to spend more time gushing about how rich the flavors in this Masala Crusted Pork Tenderloin w/Mango Scotch Bonnet Salsa really are. You have the warm earthy notes from the peppers, fenugreek, garlic, cumin, turmeric, and coriander. Then the fresh light notes from the mango, lime, cilantro, and onion. All coming together in this perfect harmony of sweet, spicy, savory, and tangy. It’s a frikkin symphony in your mouth!

Love the way we pork? he-he. Check out our Vindaloo.

Need a meatier diet? Try these:

Masala Crusted Pork Tenderloin w/Mango Scotch Bonnet Salsa

Course: MainCuisine: Punjabi FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

2

minutes

Total time

2

hours 

17

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For Pork Tenderloin:

• 1.5 – 2 lbs pork tenderloin, trimmed

• 2 tbsp turmeric

• 2 tsp crushed red pepper

• 1 tbsp mustard seeds

• 1 tbsp fenugreek seeds

• 1 tbsp black pepper

• 2 tbsp Punjabi Garam Masala

• 1 tbsp cumin

• 2 tbsp coriander, powdered

• Salt, to taste

• 8 cloves garlic

• 4 Indian bay leaves

• Mango Scotch Bonnet Salsa:

• 1 large mango, diced

• 1/2 medium onion, diced

• 1 scotch bonnet pepper, minced

• 1/2 cups cilantro, minced

• 2 limes, juiced

• Salt, to taste

Equipment/Specialty Items

• Yellow Mustard SeedOrganic Yellow Mustard Seed
• Fenugreek SeedsFenugreek Seeds
• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds
• Indian Bay LeafIndian Bay Leaf

Directions

• For Pork Tenderloion
• Heat sous vide to 135°F.
• In a bowl, mix turmeric, crushed red pepper, mustard seeds, fenugreek seeds, black pepper, Punjabi garam masala, cumin, coriander, and salt.
• Trim pork and coat evenly with spice mix.
• Place tenderloin(s) into sous vide pouch and place pouch in sous vide. Cook for 2 hours.
• Grilling Pork:
• Pre heat grill on high.
• Remove pouch from the sous vide and let it sit for a couple minutes.
• Grill the outside of the tenderloin(s). Approximately 1 minute on each side.
• Mango Scotch Bonnet Salsa
• While the pork is in the sous vide, make the salsa.
• In a large bowl, mix mango, onion, scotch bonnet, cilantro, lime juice, and salt.
• Serve along side pork.

Notes

• Salsa can be made 1 day ahead.

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