Tropical Pork Tenderloin

Remove the ingredients from the refrigerator at least 30 minutes before preparing the dishes. Once they have returned to room temperature, turn on the oven in static mode at 200 degrees.

Sprinkle the fillet with finely chopped thyme and marjoram, and carefully wrap it with the pancetta slices, slightly overlapping them. Be careful not to move them, then wrap them tightly around the fillet.

Wrap the fillet with the pancetta in parchment paper so that it adheres to the meat and seal the edges. Bake for 20 minutes.

For the sauce: Combine the yogurt with the lime, season with salt, pepper, and a tablespoon of oil. Dice the bell pepper and sauté it in two tablespoons of olive oil, one tablespoon of seed oil, and salt over high heat for three minutes. Once cooled, add the diced mango.

Remove the fillet from the oven and let it rest for a few minutes before removing it from the parchment paper. Transfer it to a hot pan and brown it on all sides for a total of 2 minutes, until it's golden brown on the outside. Let it rest for another 2 minutes before slicing.