Pork Tenderloin with Mango Salsa

Simple and delicious, however, I must say, my pork tenderloin took twice as long to cook than what the recipe states.

Really easy and delicious. I added 1/2 red bell pepper (diced) to the salsa because in the photo, the salsa looked pretty with red pepper, and my Serrano pepper was green. Instead of serving over couscous, I arranged the pork slices and salsa over a bed of mixed greens and served with a crusty roll. Otherwise, I made the recipe as printed. Salsa was unexpectedly yummy, and I'll bet it would be good with pineapple, instead of mango. I would serve this dish to company.

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The recipe & salsa was so easy to pull together and was a good choice for the non-cook in our house. Seasoned the pork with a little allspice, otherwise made to directions. Served with wilted spinach and the recommended couscous made with chicken stock and a handful of raisins. Sorta foolproof dinner, nicely done.