Mango-Habanero Pork over Cuban Guacamole

PREP TIME: 10 to 15 minutes· COOK TIME: 25 minutes

From Robin Miller. Sweet heat. We absolutely LOVE this dish!  Mark said it was the best pork tenderloin he'd ever had. Mango chutney takes just enough fire from the habanero to create a perfect balance of sweet and hot for the pork, which gets nestled into a blend of creamy avocado and tart pineapple. If you are worried about the spiciness of the habanero, you can use only half the habanero chile.

Cooking spray
1 pork tenderloin (about 1 1/4 pounds)
Salt and freshly ground black pepper
1/2 cup prepared mango chutney
1 habanero chile pepper, seeded and minced (wear gloves and don't touch your eyes!)
1 ripe avocado, peeled, pitted, and cut into 1-inch pieces
1/2 cup diced fresh pineapple (or canned in juice, drained)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon ground cumin

1. Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray.

2. Season the pork all over with salt and pepper and put it in the prepared pan. In a small bowl, combine the chutney and habanero. Mix well and then spoon the mixture all over the pork.

3. Roast for 25 minutes, or until a meat thermometer inserted into the center of the pork reads 160°F. Let stand for 5 minutes before slicing into 1/2-inch-thick slices.

4. Meanwhile, to make the guacamole, in a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Mix well and season with salt and pepper.

5. Transfer the guacamole to a serving platter. Nestle the pork slices into the guacamole and serve.

Serves 4