1Prepare the Glaze: In a small saucepan, combine diced mango, minced habanero, lime juice, honey, soy sauce (or tamari), minced garlic, and grated ginger. Bring to a simmer over medium heat, then reduce heat and cook for 8-10 minutes, stirring occasionally, until mango softens. Mash slightly with a fork or use an immersion blender for a smoother glaze. Set aside.

2Sear the Pork: Preheat oven to 400°F (200°C). Pat pork tenderloin dry with paper towels. Season all over with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork for 2-3 minutes per side until golden brown all over.

3Bake and Glaze: Transfer the skillet with the pork to the preheated oven. Roast for 10-12 minutes. Remove from oven, brush generously with the mango-habanero glaze, then return to oven and continue roasting for another 8-10 minutes, or until internal temperature reaches 145°F (63°C).

4Cook the Rice: While pork is cooking, combine basmati rice, coconut milk, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

5Sauté Green Beans: Heat the remaining 1 tbsp olive oil in a separate large skillet over medium-high heat. Add trimmed green beans and sauté for 5-7 minutes, stirring occasionally, until crisp-tender and slightly charred. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper.

6Rest and Serve: Once cooked, remove pork tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing into 1/2-inch thick medallions. Serve immediately with coconut-lime rice and sautéed green beans, garnished with fresh cilantro.