Hot smoked paprika pork with mango salsa in flat bread

Directions

1. Hot Smoked Paprika Pork and Mango Salsa
2. Combine first six ingredients to form a rub.
3. Cut tenderloin lengthwise into about 8 long strips about 1/4" thick. Rub the paprika mixture onto the strips of pork and place into a covered dish. Refrigerate for at least three hours or overnight.
4. To make the salsa, combine last six ingredients in a bowl and let sit for at least an hour before serving.
5. Heat your grill to medium high. Grill the pork for 2-3 minutes a side. Serve with mango salsa tucked into a piece of flat bread.

1. Flat bread (Adapted from Cook's Illustrated to remove extra steps)
2. Whisk the first five ingredients in the bowl of a standing mixer. Add the water, yogurt and 1 tablespoon of olive oil and combine with the dough hook on low speed for about 30 seconds. Increase the speed to medium and knead for about 8 minutes until the dough is smooth and glossy.
3. Knead the dough on a clean work surface for about a minute. Place the dough into a lightly oiled bowl and cover. Place the bowl in a warm spot for about 45 minutes to an hour or until the dough has doubled in bulk.
4. Turn out the dough onto a clean work surface and cut into 8 equal portions. Roll each portion into a ball under the palm of your hand. Let the dough balls rest for 10 minutes.
5. On a lightly floured board, roll out each dough ball into a disk about 6" in diameter.
6. Heat a cast iron pan over medium-high heat. Gently stretch the dough abut 1" larger and place it in the pan. Cook on one side until bubbles start to form on the surface of the dough, about 30 seconds. Flip the bread and cook until the bottom is deep golden brown in spots, about 2 minutes. Flip the bread again and cook until the bottom is deep golden brown in spots. Remove from the pan and lightly brush with oilve oil and sprinkle lightly with salt.