Grilled pork tenderloin sliced with grilled Bok Choy and on a black plate, sitting on a wood table.

Pork Tenderloin with Honey-Spiced Mango Sauce

Name: Pork Tenderloin with Honey-Spiced Mango Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 1 - 1-1/2 lb Pork Tenderloin; 1 Mango (medium ripe, pitted, peeled and diced, about 3/4 cup); 1/4 cup Honey Barbecue Sauce (bottled); 1/4 tsp Sriracha; 2 tbsp Fresh Orange Juice; 2 Heads Baby Bok Choy (cut lengthwise in half); Canola Oil; Sea Salt, to taste; Black Pepper, to taste; Orange Wedges (for garnish, optional); Italian Parsley (for garnish, optional); Additional Items:; Food Processor; Small Bowl; Instant-read Thermometer; Cutting Board; Aluminum Foil

Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 20 - 30 minutes

Ingredients:

Pork Tenderloin
Mango (medium ripe, pitted, peeled and diced, about 3/4 cup)
Honey Barbecue Sauce (bottled)
Sriracha
Fresh Orange Juice
Baby Bok Choy (cut lengthwise in half)
Canola Oil
Sea Salt, to taste
Black Pepper, to taste
Orange Wedges (for garnish, optional)
Italian Parsley (for garnish, optional)

Additional Items:

• Food Processor
• Small Bowl
• Instant-read Thermometer
• Cutting Board
• Aluminum Foil

Directions:

Preheat grill to medium heat for direct grilling.
Meanwhile, rub pork tenderloin with 1 tbsp oil; sprinkle with salt and pepper.
Let stand at room temperature for up to 15 minutes.
Place mango in a food processor. Cover and process until puréed.
Transfer to a small bowl; stir in barbecue sauce, Sriracha and enough orange juice to make of desired consistency. Set sauce aside.
Brush grill grate with oil.
Place tenderloin on cooking grids and grill for 20 to 30 minutes or until internal temperature reaches 145℉, turning over and brushing with sauce halfway through grilling.
Lightly brush Bok Choy with oil.
Grill for an additional 3 to 5 minutes or until Bok Choy has grilled marks, turning once.
Transfer tenderloin to a cutting board. Loosely cover with foil; let rest for 3 minutes.
Brush with additional sauce and cut into 1/2 inch - thick slices.
Serve with remaining sauce and grilled Bok Choy.
Garnish with orange wedges and parsley, if desired.
Enjoy.