Recipe: Southwestern Grilled Pork Tenderloin with Mango Salsa

SOUTHWESTERN GRILLED PORK TENDERLOIN

2 whole pork tenderloins, trimmed (about 1 1/2 pounds total)
5 teaspoons chili powder
1 1/2 teaspoons dried oregano
3/4 teaspoon ground cumin
1 tablespoon vegetable oil, (optional)
Mango Salsa (optional, (recipe follows)

In a small bowl, mix seasonings. Rub mixture all over surfaces of the tenderloins. Cover and refrigerate at least 30 minutes, and up to 24 hours.

Heat grill. If desired, lightly brush tenderloins with oil, being careful not to remove rubbed spices. (This will help keep meat moist.) Grill over medium-hot coals, turning occasionally, about 15 minutes, until a meat thermometer reads 155 degrees.

Let meat rest on cutting board for 5 minutes, then slice thinly. Serve with Mango Salsa, if desired.

Makes 6 servings

MANGO SALSA
Adapted from source: Salsas, Simbals, Chutneys and Chowchows by Chris Schlesinger and John Willoughby
Makes about 2 1/2 cups

1 ripe mango, peeled and chopped*
1/2 red bell pepper, seeded, sliced into short, thin slices
1/2 medium onion, sliced into short, thin slices
1/4 cup chopped fresh cilantro
2 tablespoons lime juice (from about 1 lime)
1 jalapeno pepper, finely chopped
Salt and coarsely ground black pepper to taste

In a bowl, mix all ingredients together. This will keep covered in the refrigerator for about 3 days.

*Peaches or papaya may be substituted for the mango.

Adapted from source: the National Pork Producers Council