I had been making the pork tenderloin part of this dish for years ... when my Mom came up with the brilliant idea of pairing it with Mango Salsa. Brilliant, I say. Genius! It's such a wonderful combination.
To get the sweet-&-spicy flavor combination, the pork tenderloin is marinated in a mixture of brown sugar, tomato paste, cumin, and chili powder. This forms a fabulously tasty crust on the pork once it baked. Just take a look at that flavorful crust ...
When it comes out of the oven, let it rest for 10 minutes (or a few more) before slicing to allow the juices to distribute throughout the meat (THIS IS IMPORTANT!). This ensures moist morsels of meat, rather than the tenderloin juices just leaching out all over your cutting board when you slice it. You don't want that. You want juicy tenderness.
Place the tenderloin slices on a platter and spoon mango salsa on top ... and serve up delicious melt-in-your mouth sweet-and-spicy goodness. It's so good, you might want to make a double batch! I'm just sayin'.
Thanks, Mom, for taking a family favorite and making it even better!
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Sweet-&-Spicy Pork Tenderloin with Mango Salsa
Source: Adapted from Cooking Light magazine
Sweet-&-Spicy Pork Tenderloin:
1/4 c. packed brown sugar
2 T. apple cider vinegar
1 T. tomato paste
1 tsp. ground cumin
1 1/2 tsp. chili powder
1/4 tsp. ground black pepper
1 (1 lb.) pork tenderloin
3 c. cubed peeled ripe mango (about 2-3 mangoes)
1 c. chopped green onions
1/2 c. chopped fresh cilantro
3 T. finely chopped seeded jalapeno
1 tsp. sugar
1/2 tsp. salt
1/3 c. fresh lime juice
Prepare the Mango Salsa:
1. Combine all mango salsa ingredients in a bowl and toss well. Cover and chill for about 30 minutes before serving.
Prepare the Pork Tenderloin:
2. Combine brown sugar, cider vinegar, tomato paste, cumin, chili powder, and black pepper in a shallow dish; mix well. Add pork and turn to coat all sides. Cover and marinate in the refrigerator for 1 hour.
3. Line a broiler pan or baking sheet with aluminum foil and spray with non-stick cooking spray. Place pork on the prepared pan and brush with some of the marinade left in the dish. Bake at 450 degrees for 20-35 minutes until the meat registers 160 degrees on a meat thermometer. (If you prefer your pork tenderloin slightly pink, bake until it registers 155 degrees.)
4. Remove the pork tenderloin from the oven and let rest for 10 minutes before slicing. Slice to the thickness of your liking, place on a platter, and spoon mango salsa on top.
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