• 1 TBS olive oil, plus extra for searing pork
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium-sized sweet potatoes, diced
• 1 large red bell pepper, diced
• 1 14.5 oz can diced tomatoes with liquid
• 1 small hot green chile pepper, minced
• 2 16 oz cans black beans, drained and rinsed
• 1 ripe mango, pitted, peeled, and diced
• ¼ cup chopped fresh cilantro
• ¼ tsp salt
• 1 pork tenderloin, chunked and pan seared

PREPARATION

Pan-sear the pork tenderloin over medium-high heat in olive oil for a couple minutes, until somewhat browned; set aside. 

Heat the oil in a large pot over medium heat.  Add the onion and sauté, stirring often, until softened, for about 5 minutes.  Stir in the garlic and continue to sauté, stirring, until the onion is golden, about 3 minutes.  Stir in the sweet potatoes, bell pepper, tomatoes (including liquid), chile, 1.5 cups water (or chicken stock), and pork chunks.  Bring to a boil and then reduce to simmer, cover, and simmer until potatoes are tender but firm, about 15 minutes.

Stir in the beans and book, uncovered, until heated through, 5 – 10 minutes.  Stir in the mango and cook until heated through, a couple of minutes.  Stir in the cilantro and salt.  Serve hot.