Pork Tenderloin with Avacado-Mango Salsa over Couscous

Rachel made this when I visited her in Greensboro and it was so good I had to make it again and put it on the blog! It is very fresh and tangy.

Ingredients

1 cup diced ripe mango

1 cup diced ripe California avocado

2 tablespoons minced red onion

2 tablespoons fresh lime juice

2 tablespoons freshly chopped cilantro leaves

1 tablespoon finely chopped and seeded jalapeno pepper

1/4 teaspoon ground cumin

Salt and freshly ground black pepper

2 cups reduced-sodium chicken broth

1 (10-ounce) box couscous

12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)

1 tablespoon hot chili oil

Directions

In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.

In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.

Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.

Serve pork over couscous with salsa spooned on top.

We didn't put in the spicy ingredients and it's still so delicious.

*recipe courtesy of www.foodnetwork.com

-Sarah