Curry-Lime Pork Tenderloin with Mango Salsa

Pork tenderloin is a great lean meat that really doesn't get enough credit. It can take just about any kind of flavor combination and it's relatively cheap. It's also very tender, when cooked correctly, so it's a great choice for kids. I learned a recipe a few years back for how to perfectly grill a pork tenderloin on a gas grill. Over the years, I've tried many marinades and glazes which all work well with this recipe and it really does cook the meat through perfectly.

Last week, I made a marinade from the Six O'clock Scramble cookbook and then I added my fresh mango salsa to top it off. Using the 8-7-6 method for grilling will yield a perfectly cooked, 'slightly pink' tenderloin.

Curry-Lime Pork Tenderloin with Mango Salsa

Timing - about 30 minutes (plus time to marinate the meat overnight)

Ingredients for Pork
1 whole pork tenderloin (or 2 halves) - 1.5-2 lbs
1/2 t grated lime zest
3 T fresh lime juice (1 lime)
2 T chopped fresh cilantro
1.5 T brown sugar
1.5 T vegetable oil
2 t curry powder
salt and pepper

Ingredients for Salsa
1 ripe mango, chopped*
15 grapes, halved
2 T finely minced red onion
1 T chopped cilantro
1 t chili powder
1/2 lime, juiced
a dash of chili oil or hot sauce or a little chopped jalapeno (depending on how spicy you like it)
salt and pepper to taste
*honey, to taste, if the mango isn't very sweet

How to Make
Mix all ingredients for pork to make a marinade and marinate over night (or at least 30 minutes). Turn on the gas grill to high and let heat for at least 10 minutes. Cook the pork on one side for 8 minutes, then flip and cook for another 7 minutes, then turn the heat off and leave on grill another 6 minutes. Do NOT open the grill after you turn it off. Let the meat rest for 10 minutes before slicing into medallions.

For the salsa, mix all ingredients in a bowl and let sit for about 20 minutes before serving to let the flavors blend.

Serve the meat topped with the mango salsa.

Serves 6