Look for mangoes that gently yield to pressure and smell fruity.
Cooking Light JULY 2003
Cut each tenderloin crosswise into 8 pieces. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper.
Combine mango and next 6 ingredients (mango through cardamom).
Heat oil in a large nonstick skillet over medium-high heat. Add half of pork; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining pork. Serve with mango salsa.
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