Pork Tenderloin with Mango Barbecue Sauce and Nectarine Salsa

Nectarine Salsa

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

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.

Copyright © 2013 Paddock Publications, Inc. All rights reserved.