2 Tablespoons olive oil
1 Tablespoon Caribbean dry spice mix (recipe, page 155)
1/2 teaspoon kosher salt
lime slices, red bell pepper diamonds and cilantro sprigs for garnish
1 batch of Mango-cilantro salsa (recipe below)
1. Remove the fat and silver skin from the pork tenderloin.
2. Coat the pork with olive oil and sprinkle with the Caribbean dry spice mix and kosher salt. Let marinate for at least 2 hours in the refrigerator.
1 ripe mango, cut into 1/4-inch cubes
2 Tablespoons finely chopped red onion
2 Tablespoons finely chopped green bell pepper
2 Tablespoons finely chopped red bell pepper
1/8 habanero chili, minced (more if you like it hot)
5 sprigs cilantro, chopped
1/2 lime, juiced
kosher salt and white pepper to taste
- To make the mango salsa, combine all ingredients and mix well. Reserve.
- Preheat the oven to 350 degrees.
- Heat a large sauté or grill pan over high heat. Place the pork tenderloin in the hot pan and sear, sealing in the juices. Turn every 20 seconds or so, browning all sides. Transfer the pork to an ovenproof pan and roast in the oven for about 35–40 minutes.
- Remove from the oven and let the pork rest for 5 minutes.
- To serve, garnish each plate with a lime slice, red bell pepper diamonds and cilantro sprigs. Place a spoonful of salsa on the plate and slice the pork into 3/8-inch slices on the bias.
- Divide the pork between the four plates, fanning it out. Serve.