Ingredients

1 pound pork tenderloin, 3/4-inch-thick, trimmed and sliced
1 tablespoon butter
8 thin slices (4 ounces) smoked Gouda cheese
Four 6-inch French sandwich rolls, split
1/2 small red onion, thinly sliced

Marinade:
1 small onion, finely chopped (about 1/2 cup)
1/4 cup finely chopped cilantro
3 cloves garlic, minced
Juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano

Mango Salsa:
1/2 cup medium salsa
1/3 cup finely diced fresh mango (or pineapple, if preferred)

Directions

Cut pork tenderloin into 8 pieces. Pound with meat mallet between two sheets of waxed paper until approximately 1 inch thick. For marinade, combine onion, cilantro, garlic, orange and lime juices, honey, pepper, cumin, salt and oregano in large shallow dish. Add pork to marinade, turning to coat. Cover with plastic wrap and marinate in refrigerator 2 to 24 hours. For salsa, combine salsa and mango. Let stand at least an hour.

Heat butter in large skillet. Cook pork 6 to 8 minutes per side. (Pork should be cooked in single layer in skillet; cook in two batches if necessary.) Top pork with cheese during last minute of cooking time to melt cheese. Place pork on rolls; top with onion slices. Serve closed or open-faced as desired, with Mango Salsa. Makes 4 servings.