Chipotle Mango BBQ’D Tenderloin
The best thing about spring time is the warm weather and the sunshine (and hopefully in a day or so here BEER for me! Come on baby girl, it is time to vacate the premises!!) And what comes with warm weather, sunshine, and beer?! BBQ SEASON! Keeping your house nice and cool without heating it up more in the stinking hot sun is a truly beautiful thing. So lets get those grills started people!!
When your mother in law brings you a bunch of mangoes… you need to use those mangoes. This was a small experiment that turned out quite delicious! Its mangoes, chipotles in adobo and a few other ingredients. It is absolutely delicious! And it is a bit spicy, but it is a SMOKY spicy. I would dial back the heat to half if you’re not a spice person.
(Serves 2. Use a second pork tenderloin to serve 4. Do not double the sauce recipe, the recipe makes 2 cups already!)
salt and pepper to taste
For the sauce/Baste
2 TBSP pureed chipotle in adobo sauce (see note at bottom of post.)
2 TBSP water
2 TBSP honey
1 large lime, zested and juiced
2 mangoes, peeled and rough chopped
a pinch of salt
Heat your outdoor grill to MEDIUM heat. No higher. I wouldn’t go lower unless your grill is very hot.
Season your pork tenderloin with salt and pepper.
In a food processor or small blender, add in all of your sauce ingredients. Blend until smooth. Put 1.4c of the sauce in a small bowl to use to baste the pork tenderloin while it cooks.
Slather some sauce on your tenderloin and place it on the grill. This will take no longer than 20 minutes to cook through.
Check on your pork tenderloin and turn it every 4 minutes or so to get nice and grilled on all sides. if you go to move your tenderloin and she is still sticking to the grill, don’t touch her. She isn’t ready to be turned over yet.
Baste your tenderloin as you turn it over to cook each side, getting some beautiful grill marks. The color of the tenderloin will be a gorgeous deep orange. Baste and cook until your tenderloin reaches an internal temperature of 145F.
Remove the tenderloin from the grill to a cutting board, cover with foil and let it rest for at least 7 minutes.
Slice into medallions and serve with the remaining sauce on the side.
Serve up with some BBQ’d seasoned carrots and some Bacon Mango Rice !
*Note: Whenever I open a can of chipotle in adobo, I know I will not be using the whole thing in a week normally. So I puree it all together, put it in a freezer zip lock bag and break off portions as I need from the freezer. This keeps your waste to a minimum.