Ingredients

  • 2 teaspoons dried ancho chili powder
  • 1/2 teaspoon freshly ground black pepper
  • Freshly ground black pepper
  • Pinch of Cayenne pepper
  • 2 teaspoons cayenne pepper
  • 1 tablespoon cilantro, chopped fine
  • 1/2 tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 jalapeno, minced
  • Juice of 1 lime
  • Juice of 2 limes
  • 2 kiwis, peeled and and diced
  • 1/2 teaspoon Kosher salt
  • 1 pork tenderloin, trimmed (remove the silver skin)
  • 2 Mangos, peeled and diced
  • 4 teaspoons olive oil
  • 1/4 small red onion, diced
  • 1/2 small red onion, diced
  • 1/2 teaspoon salt
  • Salt and pepper to taste
  • 2 cups tomatillos, diced

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Dry Rub the Pork

Mix together the spices.Rub the pork with the spice mix. Cover and refrigerate for 2 hours.Make the Glaze*

Step 1

  • Saute the onion, garlic, ginger, and jalapeno in 2 teaspoons of olive oil.
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Step 2

  • Add the mango, kiwi, salt, pepper, and cayenne. Cook over medium heat for 10 minutes or until mixture thickens slightly.Cool.Puree in blender or food processor. Strain into a clean bowl.
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  • Length: 10 minutes

Step 3

  • Add lime juice and set aside.This can be made a day ahead.Cook and glaze the pork:Preheat oven to 425F.
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Step 4

  • Heat 2 teaspoons olive oil in an oven-proof pan. Sear the pork on all sides in the hot pan.
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Step 5

  • Place the pork in the oven for 5 minutes.
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  • Length: 5 minutes

Step 6

  • Brush with glaze.Cook for another 5 minutes and brush with more glaze. Reserve the remaining glaze to serve alongside the pork.Allow to finish cooking for 10 minutes or until the internal temperature reaches 145F.
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  • Length: 15 minutes

Remove from oven and allow to rest for at least 10-15 minutes before slicing.Make the Tomatillo Salsa**

Step 1

  • Mix ingredients together.Allow to sit until ready to use.

Step 2

  • Serve with the pork tenderloin.Can be made a day ahead.
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Step 3

  • Serve it up:Slice the pork and serve with the salsa and any remaining glaze.
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