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This recipe was uploaded by Cindy Hogan
In a small bowl mix all the spices to make a rub. Rub the mixture all over your tenderloins. Make sure every surface is covered. Then put them in a 9 X 13 pan so they have room to cook, uncovered, without touching each other. Roast for 20 to 30 minutes, if you don't want ANY pink in your pork, roast approx 40 minutes.
For the sauce:
3 fresh ripe peaches chopped, don't bother to peel, remove the pit
1 small can pineapple tidbits with juice or fresh chunks
3 fresh plums diced, no peeling needed
2 fresh mangoes peeled and chopped
5 tsp minced garlic (Jar garlic or fresh)
1-1" piece of fresh ginger minced
1 fresh large banana
Put all the sauce ingredients except the banana in a large saucepan. Turn on medium and cook until the fruit starts to break down (cooked, but not mushy). The juice from the pineapple is enough liquid. You don't want mush when you are done. This should take no longer than the pork.
Turn off the sauce and allow it to set. Chop your banana and add it to the sauce and stir.
Take the pork out of the oven and let it sit for 5 - 10 minutes. Cut the pork diagonally in half inch slices.
Roast 2 - 4 sweet potatoes or any variety of pototes for about an hour at 400 and mash with yummy butter. Poke them with a fork a few times before putting them in the oven to let the steam escape. I prefer sweet potatoes with this recipe.