Herbed Pork Tenderloin with Strawberry Salsa

I really like pairing pork with fruit. When I came across this recipe, I knew it would be a hit. The strawberry salsa is amazing; well worth the chopping time. I swapped out the papaya from the original recipe with mango. (I'm not a fan of papaya.) Alex ranked this in his top 10 favorites, although the he also put this week's spicy taco burger in the top 10. I think he may be especially enthusiastic about our meals this week because he fell off the paleo wagon a little bit while visiting his parents last weekend. Now everything paleo tastes especially good! Hope you like this one as much as we did!

Adapted from Food and Wine, 2004.

Serves 4.

Ingredients
Pork
Two 1-pound pork tenderloins
1/3 cup chopped flat-leaf Italian parsley
1 Tbsp minced fresh sage
1 Tbsp minced fresh rosemary
1 Tbsp plus 1 tsp extra virgin olive oil
sea salt
freshly ground black pepper
Salsa
1 pint strawberries, 1/3-inch diced (about 1 1/4 cups)
1 cup mango, 1/3-inch diced
2 Tbsp chopped fresh cilantro
2 Tbsp minced red onion
1 Tbsp fresh lime juice

Preparation

1. Preheat oven to 400 degrees F.
2. Rub each tenderloin with 1/2 tsp salt and 1/4 tsp pepper.
3. Combine parsley, sage, and rosemary in a shallow dish or plate. Place the pork in the dish, roll it in the herbs, and pat to coat. Refrigerate for at least 20 minutes.
4. Heat 1 Tbsp olive oil in a large oven-proof skillet. Add tenderloins and brown over medium heat for 4 minutes on each side. Transfer skillet to oven and continue cooking pork until it registers about 145 degrees F on an instant-read thermometer, about 15 minutes. Remove to a cutting board and let rest for 15 minutes. Carve into 1/2-inch slices.
5. In the meantime, mix all salsa ingredients in a medium bowl and drizzle with 1 tsp olive oil.
6. To serve, place several slices of tenderloin on each plate and top with salsa. Great served with paleo caprese salad.