Categories: Meals

Ingredients

• 2 white sweet potatoes, peeled and chopped
• 2 large eggs
• 1 mango, peeled and chopped
• 1 small red jalapeno, chopped
• 4 scallions, sliced
• 1/4 cup vegetable oil
• 3 tbsp apple cider vinegar
• 1 tbsp plus 1 tsp packed light brown sugar
• Kosher salt and black pepper
• 1 1/4 lbs pork tenderloin, trimmed
• 2 tsp ground allspice
• 1/4 cup Dijonnaise

Directions

1. Preheat the oven to 375. Put the sweet potatoes in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and add the eggs. Cook until the potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside.

2. Meanwhile, make the sauce: Puree the mango, jalapeno, half of the scallions, 2 tbsp each of water and vegetable oil, 1 tbsp vinegar and 1 tsp brown sugar in a food processor; season with salt and pepper. Set aside.

3. Slice the pork lengthwise down the center, stopping 3/4 inch before cutting all the way through; open like a book. Top with plastic wrap; pound with a rolling pin until 1 inch thick. Season with salt and pepper; rub with the remaining 1 tbsp brown sugar and the allspice.

4. Heat the remaining 2 tbsp vegetable oil in a ovenproof skillet over medium heat. Add the pork; cook until browned, about 3 minutes per side. Transfer the skillet to the oven and bake until the pork is just cooked through, 5 minutes. Remove to a board; let rest.

5. Peel and chop the eggs. Whisk the dijonnaise with the remaining 2 tbsp vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 tsp salt and a few grinds of pepper. Serve the pork with the potato salad and mango sauce.

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