Cooking

1. In a small bowl, mix all the dry rub spices.

2. Mix the mango nectar, cubed mangoes, apple cider vinegar, ketchup, habanero sauce, allspice and brown sugar in a food processor until smooth. An immersion blender works well if you don’t have a food processor. This makes about 2 cups. Reserve 1 cup of the mixture to use as a marinade and 1 cup for later.

3. Place tenderloin in a rectangular glass dish.

4. Sprinkle spice mixture over tenderloin. Follow with mango juice mixture. Massage the spices and juice into the tenderloin. 5

. Cover and refrigerate for at least 30 minutes to an hour before cooking.

6. Preheat the oven to 300 degrees F. While the oven is heating, remove tenderloin from the refrigerator and let sit out and come to about room temperature.

7. Then remove meat from the glass dish, wrap meat in aluminum foil with about 1/4 cup of the marinade, and tightly close the foil packet.

8. Place foil wrapped meat on a cookie sheet; and bake for about 30 minutes.

9. Increase oven temperature to 400 degrees F. Unwrap foil packet and baste meat every 5 minutes for 10–20 minutes.

10. Toss all ingredients for cabbage slaw together. Remove Tenderloin from oven, slice, and enjoy!