Mango Tango Pork Loin with Tangy Red Cabbage
Experience a symphony of flavors with this delectable dish featuring succulent pork loin smothered in a rich mango butter, paired with tangy red cabbage and baked beans infused with mirin and red wine vinegar. A culinary dance that will leave your taste buds mesmerized.
ingredients
- 1.5 lbs pork loin steak
- 2 large mangoes, peeled and diced
- 4 tbsp butter
- 1 cup red cabbage, thinly sliced
- 1 can baked beans (15 oz)
- 2 tbsp mirin
- 2 tbsp red wine vinegar
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a saucepan, melt the butter over medium heat. Add diced mangoes and cook until they become tender and release their juices. Remove from heat.
- 3.
Season the pork loin with salt and pepper. In a large skillet, sear the pork loin on both sides until golden brown.
- 4.
Transfer the seared pork loin to a baking dish. Pour the mango butter over the pork, coating it entirely.
- 5.
In the same skillet, add the sliced red cabbage and sauté until slightly softened. Add mirin and red wine vinegar, and simmer for 2 minutes.
- 6.
Add the baked beans to the skillet and stir until combined with the cabbage. Season with salt and pepper, if desired.
- 7.
Spoon the cabbage and bean mixture around the pork loin in the baking dish.
- 8.
Bake in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- 9.
Remove from the oven and let the pork loin rest for 5 minutes before slicing against the grain.
- 10.
Serve the juicy slices of pork with the tangy red cabbage and baked beans on the side.
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