I had some left over red and orange peppers in my fridge. I'm not a huge fan of any type of bell peppers, but I hated to see them go to waste. I also had some limes left over from a party where there were Corona's. So, I went to the store to see what I could figure out. They had these BEAUTIFUL Mangoes and it hit me......Mango Salsa on a Pork Tenderloin. I've always had a strange obsession with Guava. I'm not sure why, but its there. So, I decided to throw that into the mix as well. Here's what I came up with:
1 Pork Tenderloin
2 Mangos
1 Red Pepper
1 Orange Bell Pepper
1 Can of Guava Juice
3 Lime
Lime Pepper (I LOVE Jane's)
In a small roasting pan place your tenderloin sprinkle all sides with Lime Pepper. Squeeze one Lime on top of tenderloin. Pour 1/2 the can of Guave Juice in pan. Cut 1/2 of each pepper into strips and place around the tenderloin. 1 lime into slices and mango into chunks. Place on top of tenderloin - limes first.
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Bake for about 45 minutes on 350 covered and then 10-15 uncovered.
Mango, Guava, Lime Salsa
Finely chop the left over peppers and mango. Mix together. Add about 1/2 of what's left of the Guava Juice into bowl and the juice of 1 lime. Add some fresh cilantro, lime pepper, and maybe a little salt. Place in Fridge.
Once the Tenderloin is done, slice into thin pieces, placing 3-5 pieces on a plate. Spoon Salsa on top of the pieces. Use Veggies and Mangoes from the pan as a side. I served some plantains and Jazmin rice on the side as well. There is so much more where this came from! Stay Tuned and Happy Cooking!!!
