PORK TENDERLOIN WITH MANGO SALSA

• 2 pork loins, silver skin removed
  
• ¼ cup chile powder
  
• 2 Tbsp. cumin, ground
  
• 2 Tbsp. black ground pepper
  
• 1 tsp. garlic powder
  
• 2 Tbsp. olive oil

Mix the dry ingredients in a bowl. Coat pork loins liberally with the dry mix. Add olive oil to pork loins and rub in evenly. Cover in a pan and refrigerate overnight. Preheat grill to 400-450F. Grill the pork loins three minutes on each side. Cook the loins to an internal temperature of 140F. Remove the loins from the grill and blast chill 30 minutes before slicing.

MANGO SALSA

• 1 mango, diced
  
• ½ green bell pepper, diced
  
• ½ red bell pepper, diced
  
• 1 medium red onion, diced
  
• 1/8 tsp. salt
  
• Juice from half a fresh lime
  
• 1 Tbsp. cider vinegar
  
• 1 Tbsp. olive oil

Gently mix all ingredients in a bowl. Keep cold until service. Serve 2 Tbsp. per person with pork tenderloin.

• 2 cups edamame, shelled and drained
• 1 cup corn, cut and drained
• 1 lb green beans drained
• 1 cup tomatoes, diced
• 1 ½ cup black beans, drained

Combine ingredients in a large bowl. Toss with just enough dressing to coat.

DRESSING

• 2 Tbsp. ginger, peeled and minced
  
• 1 Tbsp. garlic, peeled
  
• 1/4 cup rice wine vinegar
  
• 1 Tbsp. reduced sodium soy sauce
  
• 1 tsp. Dijon mustard
  
• 1 Tbsp. honey
  
• 1 Tbsp. lemon juice
  
• ½ cup salad oil

Combine ginger and garlic in a food processor for 1.5 minutes. Add remaining ingredients and mix for 1 minute.