Combine the lime
juice, 1/2 cup of the olive oil, honey and garlic
in a food processor
several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade
. Seal the bag and refrigerate for 1 hour.
Preheat the oven to 400 degrees F. Heat a large nonstick ovenproof skillet over high heat and add the remaining 2 tablespoons olive oil. Remove the tenderloins from the marinade and pat dry. Season the tenderloins on all sides with the salt and pepper. When the skillet is hot, add the tenderloins and sear
, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-high. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part registers 145 degrees F. Remove from the grill
and let rest for 5 minutes.
To serve, slice the pork tenderloins against the grain into 3/4-inch slices. Mound about 1 cup of the Almond Rice Pilaf onto the center of 4 entree plates and shingle the pork slices around the rice. Divide the Mango Salsa evenly among the plates, spooning it over the pork slices. Garnish
with the cilantro leaves and serve immediately.