 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. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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