Step 1

Dry Rub the Pork:

Step 2

Mix together the spices.

Step 3

Rub the pork with the spice mix. Cover and refrigerate for 2 hours.

Step 4

Make the Glaze*:

Step 5

Saute the onion, garlic, ginger, and jalapeno in 2 teaspoons of olive oil.

Step 6

Add the mango, kiwi, salt, pepper, and cayenne. Cook over medium heat for 10 minutes or until mixture thickens slightly.

Step 7

Cool.

Step 8

Puree in blender or food processor. Strain into a clean bowl.

Step 9

Add lime juice and set aside.

Step 10

This can be made a day ahead.

Step 11

Cook and glaze the pork:

Step 12

Preheat oven to 425ºF.

Step 13

Heat 2 teaspoons olive oil in an oven-proof pan. Sear the pork on all sides in the hot pan.

Step 14

Place the pork in the oven for 5 minutes. Brush with glaze.

Step 15

Cook for another 5 minutes and brush with more glaze. Reserve the remaining glaze to serve alongside the pork.

Step 16

Allow to finish cooking for 10 minutes or until the internal temperature reaches 145ºF.

Step 17

Remove from oven and allow to rest for at least 10-15 minutes before slicing.

Step 18

Make the Tomatillo Salsa**:

Step 19

Mix ingredients together.

Step 20

Allow to sit until ready to use.

Step 21

Serve with the pork tenderloin.

Step 22

Can be made a day ahead.

Step 23

Serve it up:

Step 24

Slice the pork and serve with the salsa and any remaining glaze.