Lamb Tenderloin Mango Tango

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 cup mango juice
• 2 tablespoons maple syrup
• 2 tablespoons dijon mustard
• 2 lbs lamb tenderloin
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 2 ripe mangoes, peeled, pitted & cut into 1/2-inch pieces
• 1/4 cup finely chopped red onion
• 1/4 cup lime juice
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon hot pepper, seeded & minced
• 1 tablespoon maple syrup
• 1/4 teaspoon salt

Recipe

• 1 lamb: whisk juice, syrup & mustard in a glass measure until smooth and set aside.
• 2 pat tenderloins dry & sprinkle all over with salt & pepper.
• 3 heat oil in a heavy, oven-proof skillet over medium heat; add tenderloins and cook for 4 to 6 minutes, turning often, until golden brown on all sides.
• 4 drizzle mango mixture over each tenderloin, dividing evenly and transfer the skillet to the middle rack of a preheated 400f oven for 20 to 25 minutes, basting every 5 minutes, until juices are no longer pink inside.
• 5 remove tenderloins to a cutting board, cover loosely with foil and let rest for 10 minutes; slice very thinly.
• 6 salsa: combine all ingredients in a glass measure; serve with lamb.