I’m not sure what’s considered a “young” age to get married by today’s standards, but Mr. P and I got married when I was 23 and he was 27 (engaged when I was 21 and he was 24). I think that’s pretty young, especially given the fact that a lot of my closest friends are single and can do things I no longer can…like function at 3am and not feel like garbage after a night out.
These facts were all too clear when Mr. P and I were in Chicago this past weekend for my best friend’s 30th birthday bash. I figured that with the event starting at 4pm, I could…survive. We did pizza and beer before game 7 (Blackhawks!) was on. I managed standing up in a crowded, over-stuffed bar for most of the game in my not-at-all mommy-esque strappy wedges before we finally got seated at a booth. I mean, our name was “next on the list” for a solid 2-3 hours. Literally.
By that point, half of the party had headed home and we were still hanging around. Enough time had lapsed from dinner that I could’ve gone to town on a piece of the super unique “Mexican Pizza” we were served earlier – a hand-tossed crust with chorizo chili, pickled jalapenos and onions, and lots of other fun, Mexican-y ingredients. It was a most unique combination and it just…worked.
For whatever reason, Mr. P opted for good old fashioned pepperoni pizza and shied away from trying something new. Perhaps I corner him into trying something new a little too often? Muahahaha!
Like on the night these tostadas were served, he was declaring them a “cold green soup” fail. (Back story in 2 seconds: I once made an avocado gazpacho that was absolutely disgusting and he’ll never let me live it down.) He protested, “Mango does not go with meat, Nicole. It also doesn’t go with SALSA.”
Wrong, kind sir!
He proceeded to devour several tostadas and said they were delicious. “Unique…and delicious!” The mildly sweet and spicy marinade makes for a tender pork tenderloin that is diced up for easy tostada-ing. The mango and salsa verde? Well, you’ll just have to take
my our word on that combination!
- ½ cup pineapple juice
- 2 Tbsp seasoned rice vinegar
- 1 Tbsp hoisin sauce
- 1 tsp Sriracha
- 1 tsp honey
- ½ tsp fish sauce
- 1 garlic clove, minced
- 1 lb pork tenderloin, trimmed
- 8 (6-inch) tostadas
- 1 ripe mango, peeled and diced
- 1 cup salsa verde
- In a large ziplock bag, combine the pineapple juice, rice vinegar, hoisin, sriracha, honey, fish sauce, and garlic; seal bag and shake or massage contents well. Add pork tenderloin to marinade in the bag and refrigerate for at least 4 hours or overnight.
- Preheat a grill to 375-400 degrees F.
- Remove pork from marinade and grill for about 12-15 minutes, turning every 4-5 minutes; remove from grill to a cutting board and cover with foil. Allow meat to rest for about 5 minutes before dicing into ½-inch pieces.
- Arrange about 2 ounces of pork onto each of 8 tostadas and top with a few tablespoons of mango and 2 tablespoons of salsa verde. Serve immediately.