Trio's Southwestern Pork with Mango Sauce

Cut tenderloin on the diagonal into 1 1/2 oz medallions. Pound these to 1/2" thick. Skewer pork on 10-12 skewers that have been soaked in water. Brush each medallion with oil & sprinkle each side evenly with seasoning mix. Use about 1 tsp. per medallion. Grill pork over charcoal or cook under the broiler until done, turning once during cooking. Meanwhile, make mango salad by combining diced mango & tomatoes with lime juice, salt & chives. Drain well before serving. To make sauce, combine canned mango pulp & lime juice. Chill. To serve, place skewers with mango salad in center & mango sauce around salad. Serves 8. Southwestern Seasoning: Combine 1/4 c. chili powder, 1/2 tsp. cayenne pepper, 1 Tb. powdered cumin, 3/4 tsp. Old Bay seasoning, 1/2 tsp. black pepper, 1 1/2 tsps. salt & 3/4 tsp. granulated garlic. Note: Mango pulp is available at Bruno's & Dekalb Farmers Mkt.