Coconut Pork Medallions with Mango, Black Bean, and Avocado Salsa

   This is an idea that came to me last week when I was brainstorming with Jenny about my ideas for coconut week. I knew that I wanted a sauce or a salsa to go with the pork, and a mango salsa seemed like a perfect match. It’s quick and easy and a nice departure from the norm for dinner. Try it tonight!
--Karly

COCONUT PORK MEDALLIONS WITH MANGO, BLACK BEAN, AND AVOCADO SALSA

1 can black beans, rinsed and drained
¼ cup chopped fresh cilantro
½ cup chopped onion
2-4 Fresno or jalapeno peppers, chopped (I used 3 Fresno peppers)
1 Tablespoon grated fresh ginger
1 cup mango, diced (about 1 mango)
1 avocado, diced
Zest of 1 lime
Zest of 1 orange
Juice from 2 limes
Juice from ½ orange
Salt and pepper to taste
Half of a pork tenderloin, sliced into 1 inch rounds
Flour
1 egg, whisked with a splash of water
Unsweetened, flaked coconut
Canola or peanut oil for frying pork (I used peanut)

Make the salsa by combining all of the ingredients; set aside. If you want an even quicker dinner, make the salsa a day ahead. If you do, don’t add the avocado until right before serving. Heat about a ½ inch of oil in a skillet. Salt and pepper both sides of the pork, then dredge in flour, dip in egg, then dip in coconut. Fry for 3-5 minutes on each side, until golden brown and cooked through. Serve with the salsa on top.

NOTE: I only used half a pork tenderloin because I wasn’t feeding many people. If you only use half, slice and freeze the other half for another time. I diced mine and froze it so that I can make a quick pork fried rice later.

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