Jerk Pork Tenderloin with Mango Salad

I have been trying out some new recipes lately.  I started to feel like I was on a repeat cycle of recipes so I got out a bunch of recipe books and picked a few new ones that sounded interesting. Last night we tried Jerk Pork Tenderloin with Mango Salad ...one bite of this and my mind took me to a small restaurant over looking the turquoise water of the Caribbean.  The spiciness of the jerk seasoning, the ripe mango tossed in lime juice all tasted delicious and definitely tricked me into thinking I wasn't in snowy PA anymore. I served this with steamed broccoli and chardonnay.

PORK

2 tsp vegetable oil

1 lb pork tenderloin

1 tbsp Jamaican Jerk Seasoning/Rub

MANGO SALAD

2 green onions with tops

1 small red pepper

2 large mangoes

1 lime

1 tsp Jamaican Jerk Seasoning/Rub

1.  Preheat oven to 350'F.  For pork, add oil to a saute pan; heat over medium-high heat 1-3 minutes or until shimmering.  As pan heats, trim fat and silver skin from pork tenderloin.  

2.  Coat pork with jerk rub.  Cook 3-5 minutes or until browned on all sides, turning occasionally.  Transfer pan to oven and roast 12-15 minutes or until thermometer registers 155'F for medium doneness.  Remove pan from oven.  Tent with foil and let stand 5 minutes (temperature will rise to 160'F).

3.  As pork roasts, start salad.  Thinly slice green onions (set aside 1 tbsp of the tops for garnish).  Place remaining green onions in a bowl.  Peel bell pepper. Slice off top and bottom of pepper; discard.  Remove and discard seeds and ribs from sides of pepper; slice into thin strips.

4.  To finish salad, peel and slice mangoes.  Juice lime to measure 1 tbps of juice.  Add pepper strips, mango slices, lime juice and 1 tsp jerk rub to bowl; toss thoroughly.

5.  To serve, slice pork crosswise into medallions and serve with salad.  Garnish with reserved green onion tops.

Yield: 4 servings

Source:  Pampered Chef - 29 Minutes to Dinner