Makes 6 servings (4 oz. of pork and 1/3 cup of salsa per serving)
For the glaze:
- ½ cup apricot jam
- 1 Tbsp. grainy Dijon mustard
- ¼ red onion, finely diced
- ½ tsp. dried mustard
- 1 tsp. crushed red pepper flake (optional)
- Salt & pepper to taste
For the salsa:
- 1 large or 2 small mangoes, diced
- Juice of 1 lime
- ¼ small red onion, finely diced
- 1 Tbsp. agave nectar or honey
- 1 Tbsp. fresh mint, finely chopped
- 1 Tbsp. fresh cilantro, finely chopped
- 1 Tbsp. fresh basil, finely chopped
- ½ jalapeno pepper, finely diced (more or less to taste)
For the meat:
- 2 lb. pork loin
- 1 Tbsp. canola oil
- Salt & pepper, to taste
- Heat oven to 350°F.
- Season pork loin with salt and pepper. Add canola oil to a frying pan on medium to medium-high heat. Sear pork loin until browned on all sides.
- Place pork loin in a shallow roasting pan and bake at 350°F for 20 minutes.
- While pork is roasting, prepare the glaze and salsa. For the glaze, combine all ingredients in a bowl and whisk until well mixed, and set aside. For the salsa, combine all ingredients in a separate bowl, mix and set aside.
- After 20 minutes has passed, remove pork from oven and baste with glaze. Return to the oven and bake an additional 20 minutes, and glaze again. Return to oven for a third time and bake until meat thermometer inserted into the middle of the pork reaches 145°F.
- Remove pork from the oven and allow to rest for 10 minutes before carving.
- Top sliced pork with mango salsa and enjoy!
If pork starts to get too brown after glaze is applied, cover the pan loosely with foil for remainder of cooking process.
Nutritional analysis per serving: 271 calories, 5.4 g fat, 31.5 g protein, 25.8 g carbohydrate (24.6 g available carbohydrate), 1.2 g fibre, 400 mg sodium
My Viva Servings: 0 grain, 4 protein, 0 vegetable, 2 fruit, 0 fat, 0 dairy