Grilled Pork Tenderloin with Mango and Red Chile Butter

20 minutes to nirvana

This is a very simple weeknight meal. It should only take about 20-30 minutes to finish. Pork tenderloin is often forgotten about for the dinner table, but it’s relatively inexpensive and very flavorful, especially smothered in this sweet and spicy butter. If you have any leftover, this goes great tossed with rice as a fried rice or in eggs the next day.

As always, email if you have any questions: andrewgruel@gmail.com

Ingredients

1 pork tenderloin

1 teaspoon olive oil

For the Butter:

1/4 lb butter large dice - softened at room temp

2 red jalapeno - roasted/charred and peeled

1/2 mango diced

1 teaspoon chopped garlic (about 1 clove)

1 lemon juiced and zested

1 tablespoon chives chopped

1 tablespoon salt

freshly cracked pepper

Instructions:

1. Preheat the oven to 300F. When hot, place pork tenderloin on a pan, rub with the olive oil, season with salt and place in 300F oven for 12 minutes - then remove and set aside.

2. While the pork is cooking, place your peppers on a grill, in a hot oven, or over a flame. Char the outside, then place in a bowl and cover to steam (or a ziplock baggie). Steam and slice.

   

3. Dice the mango by peeling the outside then slicing down one side until you hit the pit. Then turn 45 degrees and slice the other side until you hit the pit. Slice into strips then dice.

   

4. Mix the remaining ingredients for the butter (including the jalapenos after dicing) and combine until fully incorporated. The mango will still be somewhat separate, but that’s okay, it’s a loose sauce once it hits the pork.

5. Place the pork on the grill or cook in a hot skillet to finish and brown the exterior. Then place it on a cutting board and smother it in the lobster butter.

   

6. While the pork rests, you can make a salad with some arugula (or any green) and toss it with your favorite salad sides. I prefer nuts, tomatoes, pickled onions, shaved fennel, etc, but anything works. Or just serve over potatoes or fresh bread.

7. Finish with fresh chives, and freshly cracked pepper and smother the slices with the remaining butter.

NOTE: The red jalapenos are very hot. If you don’t want that level of heat, replace the red jalapeno with red bell pepper. About 1/2 a large red bell pepper will work. Cook the same way.