Pork Tenderloin Cubano with Mango Mojo

Mango Mojo...just the name says party! This sweet and sassy sauce pairs
perfectly with slices of tender pork for a festive night with family or
friends.

Pork Tenderloin Cubano with Mango Mojo
from Campbell's Kitchen

Prep Time: 20 min. Stand Time: 10 min. Grill Time: 20 min.

1 whole pork tenderloin, butterflied (about 1 1/2 pounds)
1 cup Pace(R) Chunky Salsa
7 1/2 oz. cooked chorizo sausage or pepperoni, chopped (about 2 cups)
1/2 cup Pepperidge Farm(R) Onion and Garlic 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:
Place 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 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. Tie the pork crosswise at 2-inch intervals with
kitchen twine.
Place the remaining salsa, orange juice, cilantro, brown sugar and mango
into a blender. Cover and blend until the mixture is smooth. Pour the
mango mixture 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 is thickened.
Lightly oil the grill rack and heat the grill to medium. Grill the pork
for 20 minutes or until it's cooked through, turning the pork over once
halfway through grilling. Remove the pork from the grill and let stand
for 10 minutes. Thinly slice the pork and serve with the mango sauce.
 Tip : When choosing a mango, look for firmness. A ripe mango is
slightly soft to the touch. It will continue to ripen at room
temperature, so if you don't use it immediately you can store it in the
refrigerator for about 5 days. Serves 6.

Kitchen Clip:
When choosing a mango look for one that gives a little when pressed
gently. You don't want it too soft or it'll be mushy and difficult to
peel. If it's too hard, it'll be tart and have a starchy, dry texture.
Received on Wed Oct 21 13:53:45 2009