Caribbean Tenderloin With Mango Salsa

                     
Caribbean Tenderloin With Mango Salsa

Serving Size  : 4   

1           large  mango — chopped
2          whole  scallions — chopped
2         tablespoons  butter
1         tablespoon  fresh lime juice
1/4      teaspoon  crushed red pepper
1           teaspoon  thyme
1/2      teaspoon  garlic powder
1/2      teaspoon  smoked paprika
1           teaspoon  cumin
1           teaspoon  kosher salt
2 1/2         pounds  pork tenderloin
1           teaspoon  ground coriander

Heat broiler. In a medium bowl, combine the mango, scallions, cumin, paprika, garlic powder, thyme, 1 tablespoon butter, lime juice, crushed red pepper, and 1/4 teaspoon salt. Set aside.

Rub the pork with the remaining 1 teaspoon oil. Season with the coriander and cumin and 1/2 teaspoon salt.

Bake the tenderloin, turning occasionally, until cooked internal temp reaches 145.

Serve the pork with the salsa.