Seared Pork Tenderloin with Mango Salsa

I cannot tell you how much I love making this mango salsa.  I have to wait until spring/summer time to make it when the mangoes are ripe and a tropical dish works, but it's a family fav.  This dish is RIGHT up my flavor alley.  Thank you, Jesus, for creating mangoes.  The mango salsa recipe is from Ina Garten and she serves it with seared tuna, which would be RIDICULOUSLY amazing, except for I can't afford tuna so we went with some pork tenderloin! It's also yummy over chicken, or any kind of fish.  I doubled the recipe below- I'm showing you the original, but I highly recommend doubling it!

Ingredients

• 2 tablespoons good olive oil, plus extra for searing
• 1 large yellow onion, diced
• 2 teaspoons peeled, minced fresh ginger
• 1 1/2 teaspoons minced garlic
• 2 ripe mangos, peeled, seeded, and small diced
• 1/3 cup freshly squeezed orange juice
• 2 teaspoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
• 2 teaspoons minced fresh mint leaves 
• pork tenderloin

Let's talk about how to cut a mango.  It's quite the science.  Based on cutting this lovely fruit along with the ginger, jalapeno, and onion, I'd give yourself about 30-40 minutes to prep for this meal (it's worth it!!)

slice it all the way around cross-wise with a sharp knife

peel those 4 sections.  depending on how ripe your mangoes are, you might be able to peel it easily with your hands.  or just use a knife.

this is a pretty ripe mango- I've seen riper, but you're basically looking for something with minimal green (none would be preferential) and red/orange skin.  moving on.

start slicing the mango CAREFULLY.  it is SLIMY so be CAREFUL! I IMPLORE YOU! cut around all sides, then chop 'em up.  it can be roughly chopped.

now for the Directions:

• preheat the oven to 350
• prep all your chopping for the mango salsa
• get a sautee pan nice and hot with some oil- a couple tablespoons.
• dab your tenderloin with some paper towels so you get any moisture off (remember, things that are moist do not sear well!)
• season the tenderloin generously with salt and pepper on all sides
• the pan should be smoking at this point
• add your tenderloin (or tenderloin(s) if 2 tenderloins come in your packages...or do they all come that way?) and sear on each side for about 3 minutes
• after your pork is nice and brown on all sides, toss the pan in the oven for 18-20 minutes, or until a thermometer (stuck into the pork) reads 165.  
• let the pork rest for at least 15 minutes under some foil- DO NOT CUT THE PORK. i repeat: DO NOT CUT THE PORK. it WILL dry out if you do!
• while the pork cooks in the oven, heat 2 tablespoons of olive oil in a pot over medium-high heat
• add your chopped onions, garlic, ginger, and jalapeno
• sautee all together until onions are transluscent, adding your salt at this point
• add your chopped mangoes, orange juice, brown sugar, a touch more salt, and pepper. you may need more brown sugar depending on how ripe your mangos are (ie; if they are not super sweet, you'll need to add a bit more sweetness)
• let this cook down for about 15-20 minutes. 
• it will look fairly chunky, like this:

• 
• i blended half of it and added it back to the pot to continue to reduce so it was more saucy
• when you're ready to serve it, add your wonderfully fragrant chopped mint (I used more than the recipe called for because I love the stuff)
• serve with rice.  i cooked the rice according to the package and added some more chopped mint.  oh, and for some wonderful flavor, you could cook the rice in coconut milk.  it's so stinkin' good.

for some added color (mine wasn't very vibrant), you can add some saffron to your cooking liquid before adding the rice- or some turmeric for that deep gold color

•  i also would serve a steamed or roasted asparagus or a nice salad with this for your green.  my friend victoria made some delicious collard greens (the first time i've had them!) for supper club when i served this and they were delicious, too.

it was pretty stinkin' delicious.