Grilled Pork Tenderloin with Mango Salsa

1/2 cup coarsely chopped fresh cilantro, divided 1/4 cup minced shallots, divided

4 tablespoons fresh lime juice, divided

1/4 cup vegetable oil

2 pork tenderloins, about 2 1/2 pounds total

Kosher salt and freshly ground black pepper

Mango Salsa

Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.

Meanwhile you can make the Mango Salsa while the tenderloin is marinating

Remove tenderloins from marinade and season generously with salt and pepper.

Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

Mango Salsa

1 1/2 cups (1/2-inch) diced mango

1/2 cup small diced red bell pepper

1/3 cup finely chopped red onion

2 tablespoons rice wine vinegar

1 tablespoon lime juice

1 tablespoon minced jalapeno, Fresno chile, or Holland chile

1 tablespoon chopped fresh cilantro leaves

2 teaspoons minced ginger

1 teaspoon minced garlic

Salt and freshly ground black pepper

Place all the ingredients in a medium bowl and stir to blend. Cover the bowl with plastic wrap and allow the salsa to macerate at room temperature for 30 to 45 minutes.