Mango Marinated Pork and Mango Salsa

This pork and salsa is one of our favorite meals!  We first made it on Easter last year.  The full menu was mango marinated pork, mango salsa, grilled sweet potato fries, grilled asparagus, and spinach.  Yum!  The pork is incredibly tender and sweet from the mango marinade, and the mango salsa is the perfect accompaniment to the meat.  As good as it is the first day, it is just as delicious as leftovers.  My favorite way to eat the leftovers is to make a salad with spinach, mango salsa, and cold mango pork cut into bite-sized pieces. 

Here's a great video on how to cut a mango, and another video on how to remove pork silverskin and extra fat.

Mango Marinated Pork

Marinade originally from Weber’s Big Book of Grilling, pg. 52

2-1 lb pork tenderloins, trimmed of fat

1 c mango juice

¼ c rice vinegar

3 T extra-virgin olive oil

2 T gluten free, reduced sodium soy sauce

2 tsp minced garlic

2 tsp sriracha

1 tsp kosher salt

½ tsp ground cumin

½ tsp freshly ground black pepper

Whisk ingredients together in a small bowl.  Put pork loins in a large, sealable bag and pour the marinade on them.  Refrigerate for 6-24 hours. 

To cook pork, preheat grill.  Get the grates nice and hot, then turn to indirect medium heat (turn off the middle burner).  Put meat over middle burner that is turned off.  Cook over indirect medium heat for 25-30 minutes, turning once half way through.  Let rest for 5 minutes, then cut as desired.  The pork should be ever so slightly pink and very tender. 

Mango Salsa

Originally from Ellie Krieger

2 mangos, peeled and diced into small pieces

½ seedless cucumber, diced into coins then quartered

½ small red onion, diced

2 T lime juice

2/3 c chopped fresh cilantro

Salt and pepper to taste

Combine all ingredients in a big bowl and mix together.  Refrigerate until ready to serve.  (It takes a while to chop up all of the ingredients, so it’s best to prepare this ahead of time.) 

QUESTION OF THE DAY:

What is your favorite meal to make at home?