Helpful Prep Tips:

On vacations cooking is often a group activity.  Assign someone to grill the pork, another to set the table, and enlist another to help prepare the mango salsa and salad.  This has only two people in the kitchen at one time and gets dinner on the table in about 40 minutes.

Recipes:

Pork Tenderloin with Spice Rub:
2 pork tenderloins
2 tsp cumin
2 tsp garlic powder
2 tsp paprika
1 tsp oregano
1/2 tsp salt
dash of cayenne
Enough olive to make a paste from the spices.

Mango Salsa:
1 large mango
2 tbs chopped cilantro
3 tbs minced red onion
Juice of 1/2 lime
1 tbs of minced jalepeno or other pepper, (optional)
Dash of salt        

Spinach Salad:
4 to 6 cups salad spinach (l large bag)
Sliced red bell pepper
Crumbled blue cheese
Sliced mushrooms
2 tbs sliced scallions
(Use whatever vegetables you have on hand)
1/4 cup balsamic vinegar
1 tablespoon maple syrup
1 tsp mustard, dijon or grainy if possible
1/2 cup olive oil
Salt and pepper

•  Make a paste from the spices and the olive oil.  Rub the meat all over and delegat the grilling to a helper. Grill on medium high heat.  Turn the meat a quarter turn and grill for 3 minutes per turn.  This will yield pork that's moist and slightly pink in the center

•  Let rest 10 minutes before slicing

•  While the pork is grilling chop the mango into small pieces.  There is a fibrous core so peel it first, and then make slices around the exterior until you hit the core.  Chop into 1/4 inch pieces. Place the other ingredients into a bowl and toss to combine.  It's ready

•  In a large salad bowl add the vinegar, salt and pepper, and mustard.  Whisk together to combine.  Add the olive oil and whisk together and then set aside.  Chop the vegetables for the salad.  When you're ready for the salad throw all the ingredients on top of the dressing and toss

 

•  The pork should have been done and resting while you were finishing the salad.  It should be ready to slice when the salad prep is done.  If not, make sure it rests for 10 minutes before slicing