Pan-Roasted Lime Marinated Pork Tenderloin with Mango Salsa and Almond Rice Pilaf

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This was a fabulous combination of flavors. We grilled the pork and added a side of grilled asparagus and joy followed. Other than that I actually followed the recipe for a change. OK, I did add a dried chipotle to the marinade. Top 10 recipe, serve it to your friends if you entertain.

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I only made the salsa and rice. My son was cooking a different pork dish that I thought this would go well with. I followed the mango salsa recipe to a T, but thought it had too much onion. My son, on the other hand, thought it could use more. Just goes to show it's a personal preference thing. The rice was good, but I've made other similar rice pilaf recipes that were better. The only thing I did differently was I substituted half olive oil and half butter. I thought the butter would add extra flavor. The other recipe (my old standby calls for slivered almonds rather than sliced. I think the slivered almonds add a nice crunch to it so I think I'll stick with the slivered in the future. Also, I found that after 25 min. at 350, the rice was still swimming in broth. I got out the old standby recipe and sure enough, it called for 25 min. at 400. I cranked up the oven to 400 and it cooked perfectly in another 10-15 min. A nice recipe, but I like my old one better.

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This was a good dish but not great. The cooking time for the pork, after searing, was much too long. I reduced it to 15 minutes and it was still well done. I used two pork tenderloins, 1 lb. each, as called for. The rice was good but could use more garlic. I used a bottled mango salsa and it was excellent with the pork. If I had a mango, I would have made from scratch. Would be much better. I had a salad on the side with spring mix, balsamic vinegar and olive oil, sliced strawberries, red onion and toasted almonds. Mixed that on the plate with the rice and pork and it was delicious. The pork could be served atop the salad with the rice and mango salsa as a side. I also marinated the pork about 2 hours. Great lime flavor.

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THE RICE IS SUPERB! COOKS PERFECTLY IN THE OVEN, LOVE IT!! :

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Made the pork & salsa last night and ate is as leftovers today (didn't make the rice. Made the marinade early a.m. before work & marinaded it all day. Got a good sear & perfect temp. to the meat - super juicy. My family really liked it. The marinade is good but still too subtle to me. It needs "something" but I'm not sure what (more honey? - don't know. Both the pork and salsa were good alone but when eaten together are far better. Didn't have a ripe mango so used peaches which was a perfect substitution. I'll make this again but tweak the marinade somehow.

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Wonderful, will do this again. We grilled our Tenderloin and it was yummy.

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All three recipes are fabulous! Surprisingly, the star of the meal for my family was the rice. I agree with others that perhaps the pork should marinate a bit longer, since the lime taste was barely there. I put only half the garlic and half the ginger in the salsa as a precaution. I planned to add them to taste later, but it was so good I left it out. I felt that the prep was easy but time consuming. It is definitely a special meal, not for a week night.

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Made way too much marinade but was easy to make and flavor was dynamite!!

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I was surprised that my diners kept eating the meat till it was all gone. The marinade for the pork is so very simple yet so great - it enhances the flavor of the pork. The rice pilaf was very good (nothing surprising about it, just a solid recipe. The salsa made the dish surprising and different. The only recommendation I have is cut back on the rice vinegar in the salsa, I cut it in half and still felt it was too strong for the delicate mango... besides, there's plenty of acidity from the lime juice. Overall a good solid dinner - nothing fancy, just tasty and nutritious. Will surely make again.

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Made this last week it was very very good!The marinading was easy to do but i would make extra next time and pour it over the pork before I pull it out of the oven .The rice was also very tasty and you have to make the sasla that really makes the dish.This is a keeper dish.My kids arent that cazey about pork but they did like this.The sasla is also great on top of fish!!!