Pork Tenderloin continues to be one of my favorite choices for a variety of menus. I like to grill it and add interesting sides, put it in my slow cooker, or roast. For this dish, I rubbed the tenderloins with a spice blend combining black pepper, paprika, nutmeg, cayenne, and basil. Make your own blend if you wish but I used Penzey’s 33rd and Galena rub for chicken and pork. I layered on slices of mango from a jar I got at Costco and added some dried cranberries. This works well with several combinations of fruit – peaches, apricots, and pineapple all work well. The result is a colorful and delicious entree.
Roasted Pork Tenderloin with Mango and Cranberries
2 pork tenderloins
1 Tablespoon Penzey’s 33rd and Galena Spice Rub
2 -3 cups sliced mango
1/2 cup dried cranberries
Heat oven to 425 degrees Fahrenheit. Sprinkle tenderloins on all sides with spice and rub it in. Place meat in Pyrex baking dish and surround with mangos. Spead cranberries over all. Bake for 25 to 30 minutes or until internal temperature tests 145 degrees.. Remove meat to serving platter, leaving fruit in dish. Then dust fruit with a mixture of sugar and cinnamon, and return with sauce to oven for an additional 10-15 minutes or until it begins to caramelize. Remove from oven and spoon fruit and sauce over pork.