2 1/2 to 3 lb. boneless pork tenderloin
2 - 15 ounce cans sliced mangoes, drained
1 small onion, chopped
3/4 cup lemon-lime carbonated beverage
2 cloves garlic, minced
1/4 cup chopped crystallized ginger*
1/2 cup honey
1/3 cup soy sauce
1/4 cup flaked coconut, toasted

Position knife blade in food processor bowl; add mangoes. Process until smooth, stopping once to scrape down sides. Pour mango puree into a large shallow dish or self-sealing plastic bag. Add onion and next 5 ingredients to dish or bag, stirring well, add tenderloin, turning to coat. Cover or seal, and refrigerate 2 to 8 hours, turning tenderloin occasionally. Remove tenderloin from container. Place on a rack in a shallow pan; pour 1/2 cup marinade mixture over tenderloin. Bake at 325 for 1 1/2 hours or until meat thermometer inserted into thickest portion registers 160 degrees. In a saucepan, cook remaining marinade over medium heat for approximately 10-15 minutes; stirring occasionally. Remove tenderloin from roasting pan. Slice; place on serving platter. Drizzle warm sauce over tenderloin. Garnish with toasted coconut.

*If ready prepared crystallized ginger is not available, use the following recipe for making your own crystallized ginger. Remove peel from one piece fresh ginger root, approximately 4-5 inches long. Cut into chunks. Put 1 cup sugar, 1/2 cup water, 2 tablespoons corn syrup, and ginger in saucepan. Cook slowly until syrup reaches 230. Drain in a coarse sieve. Roll in granulated sugar. Dry on wax paper.
Yield: 8 servings.