Peach-Mango Pork Tenderloin and Creamy Carrot Slaw Recipe

Name: Peach-Mango Pork Tenderloin and Creamy Carrot Slaw
Prep time: 5 min
Cook time: 29 min
Total time: 34 min
Yield: 6 servings
Ingredients: 2 each boneless pork tenderloin (12 oz each); 1 tbsp olive oil; 1 jar (425 g) Pace® Peach Mango Medium Salsa; 1 tsp ground cumin; 1 tbsp reduced sodium soy sauce; 1 bag (284 g) matchstick-cut carrots; 1 bag (397 g) coleslaw mix; 1/3 cup light mayonnaise; 1 tbsp lemon juice; 1 tbsp chopped fresh dill (or ¼ teaspoon dried dillweed); 2 tsp honey; 1/4 tsp salt

Ingredients

2 each boneless pork tenderloin (12 oz each)
1 tbsp olive oil
1 jar (425 g) Pace® Peach Mango Medium Salsa
1 tsp ground cumin
1 tbsp reduced sodium soy sauce
1 bag (284 g) matchstick-cut carrots
1 bag (397 g) coleslaw mix
1/3 cup light mayonnaise
1 tbsp lemon juice
1 tbsp chopped fresh dill (or ¼ teaspoon dried dillweed)
2 tsp honey
1/4 tsp salt

	PREP TIME 5m	COOK TIME 29m	TOTAL TIME 34m
YIELD 6 servings

Instructions

Preheat the oven to 375°F.
Season the pork as desired.
Heat the oil in a large skillet over medium-high heat (make sure the skillet and oil are hot before adding the pork).
Add the pork and cook for 3 minutes before turning (if it doesn't turn easily give it another minute on that side), then cook until both sides of both tenderloins are well browned.
Transfer to 13 x 9-inch (3 qt) baking dish.
Stir together salsa, cumin and soy sauce.
Spoon over pork in baking dish.
Cover and bake 20 minutes or until the pork is cooked through.
Remove the pork to a cutting board and let stand for a few minutes before slicing.
Meanwhile, mix coleslaw mix, carrots mayo, lemon juice, dill, honey and salt in large bowl until combined.
Let stand until pork is ready.
Serve pork with slaw, spooning any pan juices over top.