Sweet and Spicy Pork Tenderloin with Mango Salsa – use leftover pork in other recipes
¼ cup packed brown sugar 2 tbsp apple cider vinegar 1 tbsp tomato paste 1 tsp ground cumin 1 ½ tsp. chili powder ¼ tsp ground black pepper 1 (1 lb.) pork tenderloin Mango Salsa: 3 cup cubed peeled ripe mango (about 2-3 mangoes) 1 cup chopped green onions ½ cup chopped fresh cilantro 3 tbsp finely chopped seeded jalapeno 1 tsp sugar ½ tsp salt 1/3 cup fresh lime juice
Prepare the Mango Salsa: 1. Combine all mango salsa ingredients in a bowl and toss well. Cover and chill 30 min before serving. Prepare the Pork Tenderloin: 1. Combine brown sugar, 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. 2. 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.) 3. 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.