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1
Preheat the oven to 300 degrees F.
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2
Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes.
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3
Let cool.
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4
Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl, and toss together.
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5
Heat 2 teaspoons of the oil in a large nonstick skillet over high heat.
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6
Add the corn and spread in a single layer.
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7
Cook until blackened in spots, about 3 minutes.
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8
Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes.
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9
Transfer the mixture to the bowl with the tomatoes.
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10
Set aside.
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11
Increase the oven temperature to 400 degrees F and wipe out the skillet.
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12
Sprinkle the pork with 1/2 teaspoon salt and some pepper.
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13
Heat the remaining 2 tablespoons oil in the skillet.
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14
Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes.
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15
Brush with the remaining 1 tablespoon vinegar.
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16
Roast until the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
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17
Transfer the pork to a cutting board to rest for a few minutes and then slice.
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18
Add the bread and cilantro to the corn salad and gently stir together.
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19
Divide the pork and salad evenly among four plates.
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20
Divide the yogurt and mango evenly among four small bowls, to serve on the side.
