Grilled Pork Tenderloin with Jalapeno Mango Salsa
I have a secret. It’s something I usually like to keep to myself, selfishly, because I don’t want other people to know. It’s like when you find your “secret place” – whether it’s a favorite restaurant, favorite shop, a hole in the wall – you want it to remain that way and sometimes bringing unnecessary attention to it will diminish its value to you.
Well, I’m going to share one of my secrets with you and I’m okay with it because once you try this, I hope you will really enjoy it and it will make your cooking experience that much more memorable. I love pork tenderloin. It’s like the filet mignon of a pig. It’s tender, it’s juicy, it’s substantial, and it’s relatively cheap. Sometimes people opt for the pork chops, pork loin, pork ribs, but if you have a chance this week, pick up a pork tenderloin (which usually comes in packs of 2!)
This dish to me just represents summer. Meat hot off the grill, a spicy cold salsa, and a refreshing crunch salad. It’s an awesome dish. Here is what it looks like.
I’ve included a lot of recipes here, but there is no need to make all of them. You could just have the pork and salsa, the pork and salad, the salad and salsa, etc.
Grilled Pork Tenderloin with Jalapeno Mango Salsa (serves 4-6)
2 pork tenderloins, washed and cleaned
1/2 cup orange juice
3 cloves garlic, minced
2 T smoked paprika
1 T fresh thyme
1 tsp. black pepper
2 T extra virgin olive oil
1 tsp. kosher salt
1 cup of BBQ sauce (use whatever brand you like, or make your own!)
Combine the orange juice, garlic, paprika, thyme, salt, pepper, olive oil in a bowl and whisk to combine. Coat the marinade over the pork tenderloin and let it marinate for about 4 hours.
Heat your grill (charcoal or gas) to high. When the grill is hot, toss the pork on the grates and let it get a good hard sear until it is golden brown on all sides, about 7-10 minutes. Then move it to a cooler part of the grill and baste with BBQ sauce until the pork is cooked to your comfortable level of doneness. I usually pull mine off when it hits 145-150 degrees internal temperature (use a probe thermometer or instant read) or if you are a fancy chef, you can usually tell by touching it (if the meat gives when you press down, it’s pretty rare, but when it offers more resistance, it’s more cooked). Once you pull the meat let it rest for about 5-7 minutes to allow the juices to redistribute. Slice into thick pieces (you should get about 5-6 pieces from one tenderloin).
Jalapeno Mango Salsa
1 mango, diced
1/4 vidalia onion, diced
1 jalapeno, seeded and diced
a few sprigs of cilantro, chopped finely
juice of 1/2 lime
1.5 T extra virgin olive oil
Kosher salt and freshly ground pepper
Combine the diced mango, onion, jalapeno and cilantro. Add the lime juice and olive oil and toss to combine. Season the salsa with salt and pepper to taste. Let sit for 10 minutes to allow flavors to develop.
Romaine Cucumber Salad
This is a great crunchy salad, especially for the summer
1/2 head of romaine lettuce, sliced
1/2 english cucumber, cut into matchsticks
1/2 vidalia onion, sliced thinly
1/2 tomato, sliced
a bunch of basil, sliced
Combine all the ingredients and toss with vinaigrette of choice.
Spicy Chipotle Vinaigrette
1/4 c. red wine vinegar
3 chipotle peppers packed in adobo
1 T dijon mustard
1 clove garlic, sliced
1 T fresh thyme
1/2 cup extra virgin olive oil
2 T fresh cilantro, chopped
Kosher salt and freshly ground black pepper
Combine the vinegar, garlic, thyme, chipotles, and mustard in a blender and mix until well combined. Slowly drizzle in the olive oil to emulsify the dressing. Once emulsified, add the cilantro to the blender and blend to combine. Season the dressing with salt and pepper.
Hope you enjoy and try out some of these recipes. Let me know what you all think.