Mango Pork Medallions with Orange Black Bean Sauce

This quick and easy stir fried mango pork recipe will be on the table in minutes and have everyone raving about the great flavours in it.

Mango Pork Medallions with Orange Blackbean Sauce .

This mango pork recipe is the kind of dinner that gets our family through a busy school and work week. You can never have too many of these 30 minute meal ideas, particularly when they are as hugely flavourful as this one.

Fresh pork tenderloin for Mango Pork.

As I’ve written before, I think that pork tenderloin is a much underused protein. It is so versatile and lends itself well to many recipes.

Pork tenderloin is easy to pan sear and roast in about 20 minutes. This makes it quick and easy enough for a roast dinner during the week.

Diced Mango for mango pork

If roasting pork tenderloin I like to double the flat ends over and tie them. This creates a more even thickness throughout the length of the meat and allowing it to cook more evenly.

Preparing Pork Tenderloin to be roasted.

It is equally versatile in many stir fry recipes. Here, I paired it with mango and orange for a great flavour combination. 

Like this Mango Pork Medallions recipe?

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Originally published January 2010. Updated September 2019 to include a printable recipe card and to add nutritional information.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Yield: 4 Servings

Mango Pork Medallions with Orange Blackbean Sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This quick and easy stir fried mango pork recipe will be on the table in minutes and have everyone raving about the great flavours in it.

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Ingredients

• 1 lb pork tenderloin, cut in 1/2 inch slices
• 3 tbsp olive oil
• 2 cloves minced garlic
• 1/2 chopped red onion
• 1/2 cup good quality blackbean sauce
• 1/2 cup orange juice
• 4 tbsp honey
• 1/2 tsp Chinese 5 spice powder
• 1 tsp grated ginger
• 1 tsp ground chili paste
• 3 tbsp rice wine vinegar
• 1/2 tsp freshly ground black pepper
• 3 tbsp Chinese cooking wine
• 1 tsp corn starch dissolved in a little water
• 1 large ripe mango, peeled and diced
• 1 small red pepper, diced
• 1 small yellow pepper, diced

Instructions

1. Lightly season the pork medallions with salt and pepper. Stir fry together with the garlic and onions over high heat until the pork medallions are almost completely cooked, 2 to 3 minutes.
2. Remove the medallions from the pan and add the blackbean sauce, orange juice, 5 spice powder, ginger, rice wine vinegar, black pepper and Chinese coking wine to the pan, all at once.
3. Simmer for 3 -4 minutes before thickening the sauce with a slurry of 1 tsp corn starch dissolved in a little water.
4. Return the pork medallions to the pan along with the mango and red and yellow peppers.
5. Toss until the meat and vegetables are heated thoroughly before serving over a bed of rice or Chinese noodles.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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• Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

4

Serving Size

4 Servings
Amount Per Serving Calories 467Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 84mgSodium 435mgCarbohydrates 47gFiber 4gSugar 37gProtein 33g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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