Pork Tenderloin with Mango-Chili Sauce

Smoky cumin-rubbed pork gets topped with spicy sweet sauce for a quick weeknight meal.

Pork:
16 ounces pork tenderloin, trimmed of fat
1 garlic clove, minced
1 teaspoon ground cumin
pinch kosher or sea salt
pinch cracked black pepper

Sauce:
2 teaspoons olive oil
1 large red onion, diced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
1 Anaheim pepper, diced*
1/2 cup chicken or vegetable stock
1/2 cup salsa verde (green salsa)
2 mangos, peeled and flesh diced **
1/4 cup chopped cilantro

* An Anaheim pepper is a mild chili pepper. Swap it for a poblano. Remove the seeds and white ribs for less heat.
** Or use 2 cups thawed frozen mango

Preheat the oven to 400 degrees Fahrenheit.
Combine the garlic, cumin, salt and pepper in a small dish.
Pat the pork dry with paper towels.
Rub the spice mixture over the pork.

Heat a large oven-safe skillet over medium heat, then coat with a generous layer of cooking spray.

Add the pork to the pan and sear it on all sides. This should take about 90 seconds per side.

Transfer the skillet to the oven, and cook for 18-20 minutes, until the internal temperature reaches 145 degrees Fahrenheit.

Meanwhile, place a medium skillet or saucepan over medium heat.

Add the oil to the hot pan, then add the onions and peppers.

Cook for 3-4 minutes, until the vegetables are tender.

Add the stock and salsa and cook another two minutes.

Remove from heat, add mango and cilantro, and stir to combine.

Remove the pork from the oven and allow to rest for a few minutes, then thinly slice it.

Ladle one cup sauce onto each plate and top with 2-3 ounces of pork.

Serving Size: Makes 4 servings, 1 cup sauce with 2-3 ounces of pork.