It is a bold statment, but if you cook your tenderloin following this recipe you may never make it any other way again. I guess you can call it a BBQ Mango Pork Tenderloin.
- 3 Medium Size Pork Tenderloins
- 1 1/2 Tablespoons Sesame Oil
- 1/2 Cup Brown Sugar
- 3 Tablespoons Dried Thyme
- 3 Tablespoons Granulated Garlic
- 3 Garlic Cloves Choped
- 1/4 Cup Honey
- 1/4 Cup Soy Sauce
- 1 1/2 Cans Goya Mango Nectar
- 1 Teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon Kosher Salt
- 1 1/4 Tablespoon Fresh Ground Black Pepper
The first thing you will need to do is season the Tenderloins. Season all sides with dried thyme, granulated garlic, salt, and black pepper. Then generously smear brown sugar on all sides, pressing into meat. Place seasoned tenderloins in a large ziplock bag and refrigerate for 1 hour.
In a seperate bowl combine sesame oil, chopped garlic, honey, soy sauce, Goya mango nectar, and crushed red pepper flakes. Whisk until combined and until honey is dissolved. Add the liquid mixture to the ziplock bags. Marinate tenderloins for 2 nights to achieve the most amount of flavor. You can get away with overnight, but I wouldn’t go any less than that.
Once pork is marinated, remove from refrigerator and bring to room tempature before grilling. Get grill red hot. Sear tenderloins for 2 minutes on each side. Once tenderloins are seared, shut off the burner directly under them close lid and cook the rest of the way with indirect heat for 20 mins turning once. Cooking time may differ depending on the size of your tenderloin. Remove pork from grill and let rest for 3 minutes, slice and serve. Be sure to grab a piece for yourself they will not be there long.
Optional but delicous: At the 16 miniute mark, brush with *simple sugar and cook for an additional 2 minutes. Repeat for the other side. This really brings out the mango flavor and glazes up the pork nicely.
*Simple Sugar- In a small sauce pot bring 1/4 cup of water to a boil. Dissolve 1/2 cup of sugar in boiling water, stirring constantly. Once the sugar is dissolved completely, remove the pan from the heat. Let mixture cool. Brush on as instructed.
All though I am really no fan of pork tenderloin this recipe makes me want to reconsider and give it a try. Thank you.