Chili-rubbed pork tenderloin gets a flavorful crust when cooked on the grill. Top with a mango salsa for a delectable summertime dinner on the patio.
Ingredients
- Family-sized Pork tenderloin
- 1 jar (8 oz) Mango Mango Preserves
- 1 tbsp Worcestershire sauce
- ½ tsp Ginger paste
- ½ tsp Chili powder (or to taste)
- 1 tsp Paprika (plus extra for dry rub)
- Salt
- Pepper
- Brown sugar
- Fresh mango
- Fresh cilantro or parsley sprigs
Instructions
- Preheat oven to 475 and preheat grill.
- Dust all sides of a room temperature tenderloin with salt, pepper, brown sugar, and paprika.
- To create glaze, combine in a medium-sized bowl the Mango Mango preserves, Worcestershire sauce, ginger paste, chili powder, and paprika.
- Mix well and set aside half.
- Sear all sides of the tenderloin on the grill on high heat, approximately 6-7 minutes for each side.
- After searing, place tenderloin in an oven-safe dish.
- Liberally brush the top of the tenderloin with one half of the glaze.
- Bake for approximately 20 minutes.
- Remove tenderloin from oven and let rest for a minimum of 10 minutes.
- Slice and serve with reserved glaze.
- Garnish with fresh mango slices and cilantro sprig.