2 cups chopped nectarines, white or regular
¼ cup chopped cilantro
½ cup red onion, finely chopped
1 serrano chile, seeded, or leave seeds in for more heat
½ cup finely chopped red bell pepper
1 lime, juiced
Pinch kosher salt and fresh ground pepper
Mango Barbecue Sauce
2 cups mango, rough chopped
1½ canned chipotle peppers plus 1 teaspoon adobo sauce
1 tablespoon rice wine vinegar
¼ cup ketchup
2 tablespoons honey
1 lime, juiced
¼ cup diced red onion
2 teaspoons Hoisin sauce
1 teaspoon Worcestershire sauce
Pinch kosher salt
Pinch freshly ground pepper
2 teaspoons chili powder
2 teaspoons kosher salt
1 teaspoon paprika
Dash freshly ground pepper
¼ teaspoon cayenne pepper
1 tablespoon olive oil
2 pounds pork tenderloin
For the salsa: Add all ingredients to a medium bowl; season to taste with salt and pepper. Toss to combine. Refrigerate until ready to use.
For the sauce: Add all ingredients to pot, stir, and cook over medium heat for about 15 minutes until mango starts to break down. If mixture gets too thick, add a bit of water to thin it out.
Purée with immersion blender, or in a food processor to reach desired consistency. Strain through a fine sieve to remove pulp; use the back of a spoon to push mixture to release all the sauce. Reserve some sauce to use as a glaze when finishing pork on grill.
For the pork: In a small bowl, mix the spices with olive oil to form a paste; pour into plastic bag with pork, seal tightly and marinate 30 minutes to overnight.
Heat grill to med-high heat. Cook pork, about 12-14 minutes, or until internal temp is 140 degrees. Brush with reserved sauce during the last minute or two of cooking. Remove from grill and let rest 5-7 minutes to let juices redistribute. Serve with sauce to pass and salsa on the side.
Serves three to four.