Pork Tenderloin Cubano with Mango Mojo
You won't believe how easy it is to make this impressive grilled pork tenderloin that uses an unusual combination of ingredients to make a delectable, show-stopper of a dish.
Ingredients
1.5 pounds whole boneless pork tenderloin, butterflied
1 cup Pace® Chunky Salsa
7.5 ounces smoked chorizo sausage or pepperoni, chopped (about 2 cups)
0.5 cup seasoned croutons, crushed
1 cup orange juice
3 tablespoons chopped fresh cilantro leaves
2 tablespoons packed brown sugar
1 ripe mango, peeled, seeded and chopped (about 1 1/2 cups)
1 cup Pace® Chunky Salsa
7.5 ounces smoked chorizo sausage or pepperoni, chopped (about 2 cups)
0.5 cup seasoned croutons, crushed
1 cup orange juice
3 tablespoons chopped fresh cilantro leaves
2 tablespoons packed brown sugar
1 ripe mango, peeled, seeded and chopped (about 1 1/2 cups)
Instructions
Place the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14 x 6-inch rectangle. Remove the plastic wrap.
Stir 1/2 cup salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling. Tie the pork crosswise at 2-inch intervals with kitchen twine.
Place the remaining salsa, orange juice, cilantro, brown sugar and mango into a blender. Cover and blend until the mixture is smooth. Pour the mango mixture into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce is thickened.
Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 minutes or until it's cooked through, turning the pork over once halfway through grilling. Remove the pork from the grill and let stand for 10 minutes. Thinly slice the pork and serve with the mango sauce.
Stir 1/2 cup salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling. Tie the pork crosswise at 2-inch intervals with kitchen twine.
Place the remaining salsa, orange juice, cilantro, brown sugar and mango into a blender. Cover and blend until the mixture is smooth. Pour the mango mixture into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce is thickened.
Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 minutes or until it's cooked through, turning the pork over once halfway through grilling. Remove the pork from the grill and let stand for 10 minutes. Thinly slice the pork and serve with the mango sauce.
Pork Tenderloin Cubano with Mango Mojo
You won't believe how easy it is to make this impressive grilled pork tenderloin that uses an unusual combination of ingredients to make a delectable, show-stopper of a dish.
Directions
Print
Place the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14 x 6-inch rectangle. Remove the plastic wrap.Stir 1/2 cup salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling. Tie the pork crosswise at 2-inch intervals with kitchen twine.Place the remaining salsa, orange juice, cilantro, brown sugar and mango into a blender. Cover and blend until the mixture is smooth. Pour the mango mixture into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce is thickened.Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 minutes or until it's cooked through, turning the pork over once halfway through grilling. Remove the pork from the grill and let stand for 10 minutes. Thinly slice the pork and serve with the mango sauce.
Ingredients
1.5 pounds whole boneless pork tenderloin, butterflied1 cup Pace® Chunky Salsa7.5 ounces smoked chorizo sausage or pepperoni, chopped (about 2 cups)0.5 cup seasoned croutons, crushed1 cup orange juice3 tablespoons chopped fresh cilantro leaves2 tablespoons packed brown sugar1 ripe mango, peeled, seeded and chopped (about 1 1/2 cups)
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