Pork and Mango

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1 quart canola oil, for frying

1 pork tenderloin, about 2 pounds

1 bottle pick-a-peppa sauce

1 large mango, medium diced

1/2 red onion, finely diced

1 medium red pepper, finely diced

1 serrano chile, finely diced

1/8 cup white wine vinegar

3/4 cup olive oil, plus 1 tablespoon

Cilantro, finely chopped

1/2 lemon, juiced

Salt and freshly ground black pepper

1 plantain, peeled and sliced thinly

3 scallions, sliced thinly for garnish