Caribbean Pork Tenderloin with Mango Salsa
Cilantro-Lime Coleslaw and Sweet Potato Fries
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 1 Tbsp olive oil
- ½ Tbsp Jerk seasoning
- ¼ tsp dried oregano
- ½ (16-oz) jar mango salsa (or use regular salsa)
Instructions
- Preheat oven to 400°F. Rub pork with oil, Jerk seasoning and oregano.
- Brown pork on all sides in a large ovenproof skillet over medium-high heat. Bake 10 minutes or until a thermometer registers 145°F.
- Let pork stand 10 minutes; cut into thin slices. Serve salsa over pork.
Side Dish Ingredients
- ½ (20-oz) bag frozen sweet potato fries
- 1 (10-oz) pkg angel hair coleslaw
- ¼ cup mayonnaise
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
- 1 tsp honey
Side Dish Instructions
- Bake fries according to package directions.
- Meanwhile, stir together coleslaw, mayonnaise, cilantro, lime juice, and honey in a large bowl; season with salt and pepper to taste.
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