Pork Tenderloin with Mango Pineapple Salsa

by cookingwithauntjuju.com

This yummy recipe comes from a fellow blogger whose site I have been enjoying for some time.  “Enjoy the island flavors of tropical fruits, spices and rum” says Karen@ Back Road Journal.   This immediately caught my eye and after reviewing her recipe I knew I had to make this – it had so many ingredients I enjoy –  Not next week or this fall but right now…it was one of those recipes that could not wait.   I especially liked the idea of using a spice rub for additional flavor.  Then of course the rum glaze, mango salsa and all of the dishes which can accompany this flavorful entree.  This is my kind of meal!

I have tweaked her recipe some starting with grilling the pork tenderloin  instead of searing it on top of the stove and baking it in the oven.  Check out Karen’s blog  for her original recipe and also her “About” page for more information on this fun and interesting site.

Pork Tenderloin with Mango Pineapple Salsa

  • 1 lb. pork tenderloin, trimmed
  • oil to rub on pork
  • spice rub

Spice Rub:

  • 1/2 tsp. each cumin, allspice, ground ginger, garlic powder, onion powder, salt, pepper and brown sugar

Rub the pork with a little oil to cover.  Combine all of the ingredients for the spice rub and generously rub it  all over the meat.  I ended up marinating it for almost  2 days (instead of 1) and it was just delicious.

Prior to grilling make the rum glaze.

http://cookingwithauntjuju.com/2014/08/30/pork-tenderloin-with-mango/

Rum Glaze

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1-2 shallots, minced
  • 1-2 garlic cloves, minced
  • 1 tbsp. honey
  • 1/4 cup dark rum
  • 2 tbsp. fresh lime juice

Heat the oil and add the shallots; cook until soft.  Add the garlic and cook for another minute.  Stir in the butter and honey and remove from the flame.  Add the rum and lime juice and return to the heat and cook until the sauce reduces and thickens.

Recipe by cookingwithauntjuju.com   

Make the Mango Pineapple Salsa.  See also my recipe for Mango Salsa.

Mango Pineapple Salsa

  • 1 mango, peeled and cubed
  • 3/4 to 1 cup fresh pineapple
  • 1/8 tsp. each of salt, garlic powder and ground ginger
  • Karen added cilantro but I am not a fan of that herb and I used parsley
  • 1 jalapeno chili, finely diced (from my garden and it was “hot”]
  • 1 tbsp. dark rum
  • 1 tbsp. honey ingredients and let sit at room temperature for at least 30 minutes before serving.

Recipe by cookingwithauntjuju.com   

 

Prior to grilling make my black beans.  I make this using different ingredients depending on what I have on hand.

Black Beans

  • 1 tsp. olive oil
  • 1 cup red bell pepper, diced or this time I used my purple, orange and jalapeno peppers from my garden
  • 1 cup onion, diced
  • 2 garlic cloves, minced from my garden (from my garden)
  • 1 (15 oz.) can unsalted black beans, drained and rinsed
  • 1 to 1-1/2 cups low-sodium chicken broth
  • 1 tbsp. Worcestershire sauce
  • dash or two of Tabasco
  • 2-3 tsp. Thai Chili Sauce or use Sriracha hot sauce (optional)
  • 1-2 cups cooked rice (optional)
  • add fresh tomatoes, peeled, seeded and diced (from my garden)

Heat the oil and and saute the peppers and onion for about 10 to 15 minutes or until soft.  Add the garlic and cook an additional minute.  Stir in beans and cook for 5 to 10 minutes.  Add the chicken broth, Worcestershire Sauce, Tabasco and Thai Chili Sauce and cook another 5 minutes or so.  Cook until the sauce becomes thick and most of the liquid has been absorbed.  I like to have some sauce…

recipe by cookingwithauntjuju.com 

I love my homegrown veggies…  those 3 peppers at the bottom of one picture came from the same plant – all jalapenos 🙂

You can serve this delicious pork with a variety of sides such as sweet potatoes or I like to serve it with my homemade Grandma’s Applesauce that I can every year.

I could smell the rub when I was getting ready to grill and then the aroma from my grill – oh my as I knew this was going to be good.  Heat the grill on high for 15 minutes; turn the heat to medium and grill with the lid closed for 15 minutes.  Turn and grill another 10 minutes – perfect, 145°F.  Brush the tenderloin with the Rum Glaze .  Allow to rest for 10 to 15 minutes before slicing and serving.

DSC_4055 DSC_4054

25 thoughts on “Pork Tenderloin with Mango Pineapple Salsa”

  6. Pingback: Bruschetta or Crostini ?| Fiesta Friday #31 | The Novice Gardener

  8. For those of us who cook at night, the light thing can be a problem. However, yours turned out well even in the artificial light, and the entire meal looks delicious. I especially like the black beans with vegetables.

    Reply

  12. I appreciate your kind words about my blog Judi. I’m always happy to know when people enjoy the recipes I create. It appears that you and your readers like my pork tenderloin with the mango salsa. Thank you for your link and the lovely compliment. 🙂

    Reply

  13. Pingback: Best Chili con Carne ever! (Includes vegan version) | Fiesta Friday #32 | The Novice Gardener

  14. Pingback: Best Chili con Carne ever! (Includes vegan version) | Fiesta Friday #32 | The Novice Gardener

Leave a Reply to cookingwithauntjuju.comCancel reply