Island Pork

2 tsp salt

1/2 tsp pepper

1 tsp cumin

1 tsp chili powder

1 tsp cinnamon

1 pork tenderloin (or two small) - I bought the two pack at Costco - each pack has two smaller loins and so I just used one pack

2 Tblsp olive oil

1 cup brown sugar

2 large cloves of garlic, minced

1/4 tsp Tabasco sauce

2 fresh mangoes, chopped (can also use 1/2 bag of frozen mangoes from Trader Joes)

Mix salt, pepper, cumin, chili powder and cinnamon in medium bowl. Trim fat from tenderloin and roll in spices, coating completely. Brown tenderloin in olive oil for 1-2 minutes on each side. Put in 9x13 pan. Mix brown sugar, garlic, Tabasco sauce and 1-2 Tblsp water. Pour sugar mixture over tenderloin. Place chopped mango over sugar mixture. Bake 350 degrees for 30-40 minutes until internal temperature of 155 degrees.

Coconut rice

White rice (Indian basmati) - I used a brown basmati

One can of cream of coconut - This is what they use to make pina coladas and has added sweetner. I found it in the liquor section in a squeeze bottle and just added enough until it seemed right.

Cook rice as directed and when done stir in desired amount of cream of coconut. The original recipe recommended about 1/4 - 1/3 cup per one cup of rice.

As a side note, the USDA lowered its recommended temperature for whole meats to 145 degrees (it used to be 160 degrees for pork) - and then let it rest for a minimum of 3 minutes - the internal temperature will continue to rise as it rests. I checked the temperature before pulling them out and it said 155 and then I let it rest about 10 minutes before we ate. I later realized I had checked the smaller of the loins so I'm guessing the larger loin was a little lower temp. The meat was very moist and was still a little pink. Do not overcook the meat or it will not be as good.