Ingredients Jump to Instructions ↓

  1. 2 medium ripe mangos , peeled and coarsely chopped

  2. 2 medium kiwifruit , peeled and coarsely chopped

  3. 2 tablespoon(s) seasoned rice vinegar

  4. 1 tablespoon(s) grated, peeled fresh ginger

  5. 1 tablespoon(s) minced fresh cilantro leaves

  6. 2 (about 1 pound each) whole pork tenderloins

  7. 3 tablespoon(s) all-purpose flour

  8. 1 teaspoon(s) salt

  9. 1 teaspoon(s) ground cumin

  10. 1 teaspoon(s) ground coriander

  11. 1/2 teaspoon(s) ground cinnamon

  12. 1/2 teaspoon(s) ground ginger

Instructions Jump to Ingredients ↑

  1. Prepare Mango Salsa: In medium bowl, combine mangoes, kiwifruit, vinegar, fresh ginger, and cilantro. If not serving right away, cover and refrigerate up to 4 hours. Makes about 4 cups.

  2. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.

  3. Meanwhile, cut each pork tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat. Place each tenderloin between 2 sheets of plastic wrap; with meat mallet or rolling pin, pound to 1/4-inch thickness. Cut each tenderloin into 4 pieces.

  4. On waxed paper, mix flour, salt, cumin, coriander, cinnamon, and ground ginger. Add pork to spice mixture and turn to coat evenly.

  5. Place pork on hot grill rack. Cover grill and cook pork 5 to 6 minutes or until lightly browned on both sides and pork just loses its pink color throughout, turning pork over once. Pass Mango Salsa to spoon over pork to serve.


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