Sweet and Fiery Pork Tenderloin with Mango Salsa

I served this pork and salsa alongside sweet potato fries and a salad with a soy sauce/rice vinegar dressing. Another side idea is Asian Coconut Roce.

Found here

Servings: 4

Ingredients:
For the salsa:
1 large ripe mango, peeled, seeded and coarsely chopped
1-2 tbsp chopped fresh cilantro
1 small clove garlic, minced
1 tbsp minced jalepeño, seeds removed and diced
2 tbsp fresh lime juice

For the pork:
1 tsp garlic salt
1/2 tsp ground ginger
1 lb pork tenderloin
1/4 cup Sweet Red Chili Sauce
1 tbsp honey
1/2 tsp Sriracha sauce (or more to taste)


Directions:

For the salsa: Combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve. Makes 1 cup.

Preheat oven to 375°. Mix garlic salt and ginger in small bowl. Rub evenly over pork. Place pork on rack in foil-lined roasting pan.

Roast pork in preheated oven 40 to 45 minutes or until desired pork is cooked to your liking. (New pork guidelines allow pork to cook to 145°, if you prefer it cooked well, cook it until the internal temp reads is 160° with a meat thermometer)

Mix chili sauce, honey and sriracha in small bowl.

Brush over pork during the last 10 minutes of cooking.

Slice pork and serve with pan juices and mango salsa on the side.