Mango Coconut Pork Tenderloin al Forno

1  Rosemary Balsamic Marinated* Whole Pork Tenderloin
Salt and pepper
1/4 cup Laxmi Coconut Powder (International Foods)
2 Tbsp  Basting Oil (grape seed oil infused with garlic, thyme and parsley)
3 Tbsp Tropical Pepper Co Mango Coconut Sauce (International section with the Carribean items )
1/2 cup Panko Bread Crumbs
2 green onions, thinly sliced

You'll Need: Baking sheet, nonstick cooking spray

Preheat oven to 450 degrees.

1.Spray baking sheet with nonstick spray; place pork on pan. Season pork with salt and pepper; sprinkle with coconut powder.
2.Combine basting oil, mango coconut sauce, panko and green onions in small bowl. Spread over pork.
3.Sear on center rack of oven 15 min. Reduce heat to 350 degrees.
4.Roast 15-18 min until internal temp reaches 145 degrees. Check by inserting thermometer halfway into thickest part of pork. Remove from oven; let rest 5-10 min.

 
* Rosemary Balsamic marinade

2/3 cup balsamic vinegar
1/3 cup olive oil
2 Tbs. soy sauce
4 1/2 tsp. firmly packed golden brown sugar
3/4 tsp. freshly ground pepper
1/2 cup finely chopped fresh rosemary
5 garlic cloves, chopped

Directions:
In a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth.

Sources: Wegmans, and Williams-Sonoma, Essentials of Grilling