Pork Tenderloin With Mango-Kiwi Glaze Served With Tomatillo Salsa

Ingredients

• •2 teaspoons ancho chili powder
• •½ teaspoon pepper
• •1 pinch cayenne pepper
• •2 teaspoons cayenne pepper
• •1 tablespoon cilantro
• •½ tablespoon ginger
• •1 clove garlic
• •1 teaspoon garlic powder
• •1 teaspoon ground cumin
• •½ jalapeno
• •juice of lime
• •2 kiwis
• •½ teaspoon kosher salt
• •1 pork tenderloin
• •2 mangos
• •4 teaspoons olive oil
• •¾ small onion
• •½ teaspoon salt
• •salt and pepper
• •2 cups tomatillos

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Method

From foodista.com — read the original

1. 1Saute the onion, garlic, ginger, and jalapeno in 2 teaspoons of olive oil.
2. 2Add 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.
3. 3Add lime juice and set aside. This can be made a day ahead. Cook and glaze the pork:Preheat oven to 425F.
4. 4Heat 2 teaspoons olive oil in an oven-proof pan. Sear the pork on all sides in the hot pan.
5. 5Place the pork in the oven for 5 minutes.
6. 6Brush 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.
7. 7Mix ingredients together. Allow to sit until ready to use.
8. 8Serve with the pork tenderloin. Can be made a day ahead.
9. 9Serve it up:Slice the pork and serve with the salsa and any remaining glaze.