Best Pork Tenderloin for Summer

(modified from Bride and Groom First and Forever Cookbook, 2004)

Mango Salsa:
2 diced mangos
2 T finely chopped red onion
1 T chopped fresh mint
1/2 tsp. seeded chopped jalapeno
1 tsp. lime zest
juice from 1 lime
1/2 tsp. kosher salt

Blackberry Syrup:
1 1/2 cups Raspberry Vinegar
6 T seedless blackberry preserves
1/2 tsp kosher salt

2 pork tenderloins
2 tsp kosher salt
1 tsp freshly ground pepper
2 T olive oil
mint for garnish

Preheat oven to 450 degrees. Line a baking sheet with with foil.

Combine mango ingredients and let stand at room temperature.

Whisk together syrup ingredients in a small saucepan over medium high heat until it reduces for about 15 minutes, stirring occasionally.

Season the pork with salt and pepper. Heat the oil in a skillet over high heat. Add the pork and saute, 2-3 minutes on each side. Transfer to the baking sheet and roast 12 minutes or until a meat thermometer inserted in the center of the pork registers 150 degrees F.

Transfer the pork to cutting board and let rest for at least 5 minutes, then slice diagonally. Serve with the mango salsa and drizzle with the blackberry syrup. Yum!