Renegade Pork with Mango Ginger Rub

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I made this for my girlfriend on Valentine's Day. I subbed tenderloin for pork loin, used less salt, more ginger, red wine instead of white (a liberty, sorry Robert!, and sweet onions instead of shallots. This was 10 months ago so I don't recall the exact details-- I seem to recall cooking it uncovered for at least part of the time.

At any rate the dish was *fantastic*, it was very flavorful but not overpowering, moist, tender, and satisfying. I paired it with some sauteed green beans with lemon juice and pine nuts and I think some garlic mashed potatoes; I forget what we drank. It was a hit, a Valentine's Day success :

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I made this for dinner tonight. I noticed that the recipe calls for 2 tablespoons of salt, thought way too much so I used half that amount. Still way too much salt. I also reduced the amount of pepper, for me it was still too much heat. If I make this again the salt will be reduced to 1 teaspoon and 1 tablespoon pepper. This could be a good recipe but not as is!