Soy-Free gluten free low salicylate Mango ginger pork tenderloin

A quick easy yet elegant weeknight dinner that is low in salicylates.

This is a fast weeknight dinner for four. It doubles easily. It takes ten minutes of total hands on time, and it is ready in about half an hour. Depending on the veggies you use, (I usually use microwaved rice and salad) you may only have one baking dish to scrub afterwards. It works well with peas and cole slaw.

Fresh ginger tastes great and will work well. but you have to peel them and they are time consuming to grate and you will spend a lot of time peeling the ginger and then grating it on a rasp and then cleaning the rasp of ginger fibers later which defeats the point of a recipe like this one. I use the stuff in the jar which is already grated and has worked well for me.

1 or two pork tenderloins (I find one feeds four people, but I don’t have teenagers)
1/4 cup mango preserves (I used Santa Cruz organic preserves)
1 tsp freshly peeled and grated (or jarred pureed) ginger
1 TB water
1/4 tsp salt
1/4 tsp garlic powder

Basting brush
Measuring cups and spoons
Fork for mixing ingredients
Garlic press for pureeing ginger if not using jarred ginger
Small bowl
Baking dish (preferably glass or corningware) large enough to hold pork tenderloins
Meat thermometer

Preheat oven to 425 degrees F
Combine all ingredients except pork tenderloins in a bowl
Bake for 20 minutes or until meat thermometer registers 140
Spread the mango sauce on pork tenderloins thickly using basting brush…use all of it.
Remove from oven, rest under foil for about 5 minutes while you set the table and plate up everything else
Slice into disks about 1/4 inch thick It is very pretty if you put it on top of the rice.
Pour sauce from pan over the pork. If it is stuck on, you can add a little water and microwave it to reheat and deglaze.