Caribbean Pork with Mango Sauce and Potato Salad

This one will make 'em sit up and take notice!!
(serves 4)

2 white sweet potatoes (about 1&1/4 lbs.), peeled and chopped
2 large eggs
1 mango, peeled and chopped
1 small red jalapeno pepper, chopped (optional*)
4 scallions, sliced
1/4 cup veg. oil
3 T. unfiltered* apple cider vinegar
1 T. plus 1 t. packed light brown sugar
Kosher salt and freshly ground pepper
1 large pork tenderloin (about 1&1/4 lbs.), trimmed
2 t. ground allspice
1/4 cup Dijonnaise (or Dijon mustard mixed with mayo.)

Preheat oven to 375. Put the sweet potatoes in a saucepan and cover with water by 1". Bring to a boil, then reduce to a simmer and add the eggs. Cook until the potatoes are tender and the eggs are hard-boiled, about 10 mins.; plunge into an ice bath*, drain, and set aside. Meanwhile, make the sauce: Puree the mango, jalapeno, half of the scallions, 2 T. each water, veg. oil., 1 T. vinegar, and 1 t. brown sugar in a food processor; season with S&P and set aside. Slice the pork lengthwise down the center, stopping 3/4" before cutting all the way through; open like a book. Top with plastic wrap; pound with a rolling pin until 1" thick. Season with S&P; rub with the remaining 1 T. brown sugar, and the allspice. Heat the remaining 2 T. veg. oil in an ovenproof skillet over med. heat. Add the pork; cook until browned, about 3 mins. per side. Transfer the skillet to the oven and bake until the pork is just cooked through, 5 mins. Remove to a board; let rest. Peel and chop the eggs. Whisk the Dijonnaise with the remaining 2 T. vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 t. salt and a few grinds of pepper. Serve the pork with the potato salad and mango sauce.

"Thank God for the difficulties in your life since they provide protection from the idolatry of self-reliance."

Have FUN today!!!

Love,

MM