Pork Tenderloin with Honey-Spiced Mango Sauce
- Calories
- Fat
- Protein
- Fiber
Ingredients
11 ingredients | 60 minutes | 4 servings
- 1 pork tenderloin (1- to 1 ½-pound)
- canola oil
- sea salt
- black pepper
- 1 mango (medium ripe, pitted, peeled and diced, about ¾ 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)
- orange wedges (for garnish, optional)
- Italian parsley (for garnish, optional)
Directions
- Preheat grill to medium heat for direct grilling.
- Meanwhile, rub pork tenderloin with 1 tablespoon 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. Grill tenderloin, covered, for 20 to 30 minutes or until internal temperature reaches 145°F, turning over and brushing with sauce halfway through grilling. Lightly brush bok choy with oil; grill for 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 ½-inch-thick slices; serve with remaining sauce and grilled bok choy. Garnish with orange wedges and parsley, if desired.
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