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Article posted: 7/17/2012 6:06 AM

Pork Tenderloin with Mango Barbecue Sauce and Nectarine Salsa

Michael Lalagos’s Grilled Pork Tenderloin with Mango Barbecue Sauce and Nectarine Salsa.

Michael Lalagos's Grilled Pork Tenderloin with Mango Barbecue Sauce and Nectarine Salsa.

 

Bill Zars | Staff Photographer

 Michael Lalagos of Schaumburg stirs his mango barbecue sauce before pureeing it. The sauce, he says, can be left a bit chunky if desired.

Michael Lalagos of Schaumburg stirs his mango barbecue sauce before pureeing it. The sauce, he says, can be left a bit chunky if desired.

 

Bill Zars | Staff Photographer

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Nectarine Salsa

2 cups chopped nectarines, white or regular

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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

Pork

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.

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