Recipe: Honey-Mustard Glazed Pork Tenderloin with Tropical Fruit Salsa

HONEY-MUSTARD GLAZED PORK TENDERLOIN
WITH TROPICAL FRUIT SALSA

10 oz pork tenderloins
FOR THE MARINADE:
1 tbsp each lime juice, olive oil and honey
1 tsp each ground cumin, Dijon mustard and Tabasco sauce
1/4 tsp each salt and pepper
FOR THE SALSA:
1 cup each diced pineapple and mango
1 Haas avocado, peeled, pitted and diced
1 medium tomato, seeded and diced
2 scallions, thinly sliced
2 tbsp each chopped fresh cilantro and lime juice
1/4 tsp each salt and pepper
FOR THE GARNISH:
watercress and lime wedges

In food storage bag, mix lime juice, oil. honey, cumin, mustard, Tabasco, salt and pepper. Add meat and seal bag. Shake to coat. Refrigerate for one hour, turning twice.

To make the Salsa, in medium bowl, combine all ingredients; cover; refrigerate.

Preheat large non-stick skillet over medium heat. Remove pork from marinade; place in hot skillet. Cover and cook 16-20 minutes, turning every 4 minutes, until deeply browned and glazed (internal temperature registers 150 degrees F). Transfer to cutting board; let rest 5 minutes.

Cut into thin diagonal slices. Serve with salsa.

Adapted from source: Magazine Clipping