Jalapeño Mango Pork Tenderloin – An Alternative Breakfast




I love this breakfast! It diverts us from the egg routine and is packed with tons of flavor. The balance of heat and sweet is perfect and, since there’s pork product involved, it is a sure winner!

Jason Berger, AKA Transportation Jason, joins me in the Paleo Test Kitchen and does a great job hiding under the brim of his hat. However, his kitchen skills cannot be hidden as they shine through in perfect form. The way he chops up the tenderloin to his seasoning technique and his gentle touch while picking mint leaves no doubt that this guy is a Culinary Ninja!

Jason and I work out together on a regular basis at CrossFit Blizzard and I’m glad he was able to join me for this video. He and his wife, Andrea, were a huge help in getting things together for the CrossFit Games Booth and he’s always there when I need a hand. While his good looks shine through in this video, it is hard to pick up on his generosity. Just know that Jason’s heart is huge and so is his clean…

Okay, back to the food! Make this meal, portion it out and stock your Paleo Bank Account.

Okay. This is a big day for me as I have to PACK FOR ALASKA!!! We have 14 Culinary Ninjas flying into Anchorage on Saturday and five of them are coming in early so that we can go fishing for Halibut and King Salmon on Friday. I am fired up about this trip and hope that you can join me on a future Culinary Adventure. We’ll be releasing the details for the Thailand Trip within the next few days. It will take place the first week of November, so be sure to mark your calendars…

Make the most of today, balance your intake with your activity level and your proteins with your carbs, and, above all,…

“Keep It Paleo!”

Your Pal,

Paleo Nick

Jalapeño Mango Pork Tenderloin

Ingredient List:

  • 1 pork tenderloin (20oz.), silver skin removed, cut into 1-2” chunks
  • 2 mango, peeled and Asian Bias Cut (ABC)
  • 1 onion, julienned
  • 2 tablespoons olive oil
  • 2 red bell peppers, julienned
  • 1 poblano/pasilla pepper, julienned
  • 3 sprigs fresh mint leaves, pulled from stems and left whole
  • 2 tablespoons maple syrup
  • ½ jalapeño, Asian Bias Cut (ABC), use more or less depending on desired heat
  • Kosher salt and freshly ground black pepper, as needed

Preparation Instructions:

  1. Heat a large saute pan over high heat. When it is approximately 350°, add a drizzle of olive oil, season the pork with salt and pepper, and place pork, seasoned side down, in oil. Season the top side of the pork, add the onions to the pan and leave the pork untouched so that it has a chance to caramelize in the pan.
  2. After 90 seconds, give the pork and onions a toss/stir. Then, add the red bell and Poblano peppers. Toss to mix well, then allow to cook.
  3. After 90 seconds, add the mango and mint and toss/stir to incorporate. Allow to cook for 60 seconds, then add the maple syrup and jalapeño and toss once again.
  4. After 60 seconds, cut the heat, give it one last seasoning with salt and pepper and Poila! You’re done! It doesn’t get much easier than that, does it?
  5. Share with your friends and Tanoshimu! (Japanese for “enjoy!“)

“Keep It Paleo!”


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