Pork Tenderloin Mango Tango

• GLAZED PORK
• 1/2 cup mango juice
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 2 lbs pork tenderloin
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• SALSA
• 2 ripe mangoes, peeled, pitted & cut into 1/2-inch pieces
• 1/4 cup finely chopped red onion
• 1/4 cup lime juice
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon hot pepper, seeded & minced
• 1 tablespoon maple syrup
• 1/4 teaspoon salt

1. PORK: Whisk juice, syrup & mustard in a glass measure until smooth and set aside.
2. Pat tenderloins dry & sprinkle all over with salt & pepper.
3. Heat oil in a heavy, oven-proof skillet over medium heat; add tenderloins and cook for 4 to 6 minutes, turning often, until golden brown on all sides.
4. Drizzle mango mixture over each tenderloin, dividing evenly and transfer the skillet to the middle rack of a preheated 400F oven for 20 to 25 minutes, basting every 5 minutes, until juices are no longer pink inside.
5. Remove tenderloins to a cutting board, cover loosely with foil and let rest for 10 minutes; slice very thinly.
6. SALSA: Combine all ingredients in a glass measure; serve with pork.

pork, mango juice, maple syrup, mustard, pork tenderloin, salt, pepper, olive oil, salsa, mangoes, red onion, lime juice, mint leaves, hot pepper, maple syrup, salt

Taken from www.food.com/recipe/pork-tenderloin-mango-tango-220674 (may not work)