Mango-Habanero Pork over Cuban Guacamole

PREP TIME: 10 to 15 minutes· COOK TIME: 25 minutes

Sweet heat. We absolutely LOVE this dish!  Mark said it was the best pork tenderloin he'd ever had. Mango chutney takes just enough fire from the habanero to create a perfect balance of sweet and hot for the pork, which gets nestled into a blend of creamy avocado and tart pineapple. If you are worried about the heat from the habanero, you can use only half of what is called for.

Cooking spray

2 pork tenderloins (about 2 1/2 pounds total) I buy these 4 to a pkg. at Sam's Club.  You can freeze the other 2 for another recipe.

Salt and freshly ground black pepper

1 cup prepared mango chutney (about 1 jar of Major Grey's Mango Chutney - located on the condiment aisle at Fry's)

1 habanero chile pepper, seeded and minced (wear gloves and don't touch your eyes!)

2 ripe avocados, peeled, pitted, and cut into 1-inch pieces

1 cup canned crushed pineapple (1 large can)

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice (about 2 limes)

2 teaspoons ground cumin

1. Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray.

2. Season the pork allover with salt and pepper and put it in the prepared pan. In a small bowl, combine the chutney and habanero. Mix well and then spoon the mixture allover the pork.

3. Roast for 25 minutes, or until a meat thermometer inserted into the center of the pork reads 160°F. Let stand for 5 minutes before slicing into 1/2-inch-thick slices.

4. Meanwhile, to make the guacamole, in a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Mix well and season with salt and pepper.

5. Transfer the guacamole to a serving platter. Nestle the pork slices into the guacamole and serve.

Serves 8