Pork Tenderloin with Mango Salsa and Blackberry Syrup

I just feel so fancy like when I cook meals like this....haha.....makes me feel like a chef when it's all pretty like!  This was super easy - and quick and really good!!  I just made this up with some white rice - and I was full!  AND still had some leftover for Sir Ross when he comes home from work!  Do it up :)

Serves 3-4

Mango Salsa:
1 1/2 cups diced mango (about 1 large mango)
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh mint
1/2 teaspoon seeded and chopped jalapeno Chile
2 teaspoons fresh lime juice, plus more as needed
1/4 teaspoon salt

Blackberry Syrup:
3/4 cup raspberry vinegar
3 tablespoons seedless blackberry preserves
1/8 teaspoon salt

2 pork tenderloins (about 12 oz each)
salt and pepper
2 tablespoons veggie oil

Preheat the oven to 450 degrees.  Line a baking sheet with foil.

To make the mango salsa: combine the mango, red onion, mint, and 1/2 teaspoon jalapeno, the lime zest, the 2 teaspoons lime juice, and the salt in a medium bowl.  Let stand, covered, at room temp.

To make the blackberry syrup: Whisk together the vinegar, preserves, and salt in a small saucepan and simmer over medium-high heat until reduced to about 1/4 cup, about 10 minutes.  Keep an eye on the reduction during the final stages to avoid over-reducing or burning.

Season the pork with salt and pepper.  Heat oil in a large heavy skillet over high heat.  Add the pork and saute, turning as needed, until golden, 2-3 minutes per side.  Transfer to the prepared baking sheet.  Roast until pork is just cooked through but is still pink in the center - about 8-12 minutes.  Should register 150 degrees.

Transfer the pork to cutting board and let rest for at least 5 minutes, then slice on the diagonal.  Fan the slices on a serving plate, top with mango salsa, and drizzle with the blackberry syrup.