Monday, January 28, 2013

Sweet and Fiery Pork Tenderloin

This is another recipe from  The pictures on this site are better than anything I could even try to take so just click on this link for Sweet and Fiery Pork Tenderloin if you want the original recipe.  I made absolutely no changes to this recipe and everyone loved it.  There were no leftovers.  The only thing I might do differently is to make two 1 pound tenderloins so we have leftovers. 
There was plenty of Mango Salsa (I just realized I used 2 mangoes but I didn't double anything else) and the next day we ate the salsa with the leftover Pernil on Whole Wheat buns. (again, delicious!)

•             1 tsp garlic salt
•             1/2 tsp ground ginger
•             1 lb pork tenderloin
•             1/4 cup Sweet Red Chili Sauce (I used Thai Kitchen)
•             1 tbsp honey
•             1/2 tsp Sriracha sauce (or more to taste)
For the salsa:
•             1 large ripe mango, peeled, seeded and coarsely chopped
•             1-2 tbsp chopped fresh cilantro
•             1 small clove garlic, minced
•             1 tbsp minced jalepeño, seeds removed and diced
•             2 tbsp fresh lime juice 

For the salsa: Combine all the ingredients in a bowl, season to taste with salt and pepper.
Refrigerate salsa until ready to serve. Makes 1 cup.
Preheat oven to 375°. Mix garlic salt and ginger in small bowl. Rub evenly over pork.Place pork on rack in foil-lined roasting pan.

Roast pork in preheated oven 40 to 45 minutes or until desired pork is cooked to your liking. (New pork guidelines allow pork to cook to 145°, if you prefer it cooked well, cook it until the internal temp reads is 160° with a meat thermometer)
Mix chili sauce, honey and sriracha in small bowl.
Brush over pork during the last 10 minutes of cooking.
Slice pork and serve with pan juices and mango salsa on the side.