Island Pork Tenderloin With Mango Salsa Recipes

Steps:

• Trim fat and membrane from tenderloin. Slice and make spears from garlic. Make cuts in meat and insert garlic evenly. Rub mustard all over meat. Sprinkle herbs and salt and pepper over tenderloin. Turn and coat the meat evenly. Tie tenderloin with kitchen string. Refrigerate until 30 minutes until grilling. Make Salsa. Blend sugar and vinegar together over medium heat until sugar has melted. Remove from heat. Add Mango, jalapeno, green onion and cilantro. Stir and refrigerate. Can be made a day ahead. Grill meat over hot coals/grill browning outside. Grill until inside is medium...about 20 minutes. Slice thinly and serve with salsa. The warm seasoned meat and cool tropical salsa is excellent for a summer evening.

Steps:

• In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.

Steps:

• Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.