Before starting, preheat the oven to 450˚F.Wash and dry all produce. Combine jerk sauce and 2 tbsp (4 tbsp) mango chutney in a small bowl. Set aside half of this mixture in another small bowl.Pat pork dry with paper towels, then season with salt and pepper.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to a parchment lined baking sheet. Spoon half of the jerk-mango sauce over pork.Roast in the middle of the oven until cooked through, 8-10 min.**

Meanwhile, using a strainer, drain and rinse half the black beans (use all for 4 ppl).Cut tomatoes into 1/4-inch pieces.Thinly slice green onions, keeping white and green parts separate.

Add vinegar, 1 tbsp (2 tbsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. Add black beans, tomatoes, and green onion whites. Stir to coat.

Add spinach to bowl with black beans. Toss to coat.Thinly slice pork.Divide salad and pork between plates.Spoon reserved jerk-mango sauce over pork.Sprinkle remaining green onions over top.