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1
Combine the lime juice, 1/2 cup of the olive oil, honey and garlic in a food processor and pulse several times to puree.
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2
Put the tenderloins in a large plastic storage bag and pour in the marinade.
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3
Seal the bag and refrigerate for 1 hour.
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4
Preheat the oven to 400 degrees F. Heat a large nonstick ovenproof skillet over high heat and add the remaining 2 tablespoons olive oil.
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5
Remove the tenderloins from the marinade and pat dry.
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6
Season the tenderloins on all sides with the salt and pepper.
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7
When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes.
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8
Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 145 degrees F. Remove from the oven and let rest for 5 minutes.
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9
Alternatively, heat a grill to medium-high.
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10
Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part registers 145 degrees F. Remove from the grill and let rest for 5 minutes.
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11
To serve, slice the pork tenderloins against the grain into 3/4-inch slices.
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12
Mound about 1 cup of the Almond Rice Pilaf onto the center of 4 entree plates and shingle the pork slices around the rice.
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13
Divide the Mango Salsa evenly among the plates, spooning it over the pork slices.
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14
Garnish with the cilantro leaves and serve immediately.
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15
Preheat the oven to 350 degrees F.
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16
Place a 2-quart, ovenproof saucepan over medium-high heat and add the olive oil.
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17
Once the oil is hot, add the onions, carrots and celery.
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18
Sweat the vegetables, stirring often, until the onions are translucent and the carrots begin to soften, about 4 to 5 minutes.
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19
Add the garlic to the pan and saute for 30 seconds.
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20
Add the rice to the pan and saute (being sure to stir the rice and coat it with the oil), until toasted, about 4 to 5 minutes.
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21
Season the rice with the salt and white pepper.
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22
Add the chicken stock to the pan and stir occasionally until the water comes to a boil.
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23
Stir well, cover the pot, and transfer the pot to the oven.
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24
Bake, undisturbed, for 25 minutes.
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25
Remove from the oven and let stand for 5 minutes.
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26
Remove the lid, and use a fork to fold the almonds and cilantro into the rice, as you fluff and blend it.
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27
Serve while hot.
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28
Place all the ingredients in a non-reactive medium bowl and stir to blend.
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29
Cover the bowl with plastic wrap and allow the salsa to macerate at room temperature for 30 to 45 minutes.
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30
Remove the plastic wrap and serve with the tenderloins.
