Pork Tenderloin Cubano with Mango Mojo

Get ready for some mojo magic as you prepare this sophisticated and
festive dish!

Pork Tenderloin Cubano with Mango Mojo
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 30 min. - Stand Time: 10 min.

1 whole pork tenderloin (1 1/2 lb.), butterflied
1 cup Pace(R) Chunky Salsa or Chipotle Chunky Salsa
7 1/2 oz. cooked chorizo sausage or pepperoni, chopped (about 2 cups)
1/2 cup Pepperidge Farm® Garlic Herb Croutons, crushed
1 cup orange juice
3 tbsp. chopped fresh cilantro leaves
2 tbsp. packed brown sugar
1 ripe mango, peeled, seeded and chopped (about 1 1/2 cups)

Directions:
1. Put the pork between 2 sheets of plastic wrap. Working from the
center, pound the pork flat into a 14 x 6-inch rectangle. Remove the
plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a
medium bowl. Spread the chorizo mixture lengthwise down the center of
the pork. Fold the sides over the filling to form a 14-inch long roll.
Tie the pork crosswise at 2-inch intervals with kitchen twine.
2. Add the remaining salsa, orange juice, cilantro, brown sugar and
mango to an electric blender or food processor container. Cover and
blend the mixture until it’s smooth and pour into a 10-inch skillet.
Heat over medium-high heat to a boil. Reduce the heat to medium-low.
Cook and stir for 20 minutes or until the sauce thickens.
3. Lightly oil the grill rack and heat the grill to medium. Grill the
pork for 20 to 30 minutes or until cooked through but slightly pink*,
turning the pork over halfway through cooking. Remove the pork from the
grill and let stand 10 minutes. Thinly slice the pork and serve with the
mango sauce.
Serves 6.
TIP: * The internal temperature of the pork should reach 155 degreesF.
During the standing time the temperature will continue to increase to
160 degreesF.

Kitchen Clip:
For a milder flavored sauce, an equal amount of chopped parsley can be
substituted for the cilantro.
Received on Fri Jul 27 14:32:36 2007