Grilled pork tenderloin topped with fresh mango salsa.

Ingredients

  • 2 pork tenderloins; about 2 lb total

Brine:

  • 1/2 cup kosher salt
  • 1/2 cup sugar

Glaze:

  • 2 tsp vegetable oil
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 cup frozen pineapple juice concentrate; thawed (may substitute orange juice)
  • Pepper

Mango Salsa:

  • 1 medium mango; peeled, seeded and finely chopped (1 cup)
  • 2 green onions, sliced
  • 2 tbsp snipped cilantro
  • 1/2 tsp finely shredded orange peel
  • 2 tsp orange juice
  • 1/4 tsp jerk seasoning

Steps

  1. In a medium bowl, mix kosher salt and sugar with 1 quart cool water until dissolved.
  2. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes.
  3. Remove from the brine, rinse thoroughly, and pat dry.
  4. For glaze, in a small saucepan, heat oil, chili powder, and cumin over medium heat.
  5. When the mixture starts to sizzle and the spices are fragrant, add the concentrated juice. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly.
  6. Rub the tenderloins all over with the glaze and then season with pepper.
  7. Grill until the thickest part of tenderloin registers 145-150 degrees, or sear tenderloins in a grill pan browning all sides and place in an oven at 350 degrees until meat registers 145-150 degrees.
  8. For mango salsa, combine all ingredients and let stand 15-20 minutes. May chill.
  9. Serve with grilled pork tenderloins.