Saturday, July 28, 2007

Pork Tenderloin Cubano with Mango Mojo

I don't usually put recipes in here that I get from my email, but this one looked really good, and the name was funny, on the exception of the 'pork', which we don't eat. I will have to ponder on what to substitute for the pepperoni and the chorizo etc. Since my husband is Mexican, he loves Chorizo, well, so do I. But because of his heart surgeries, we had to make some major changes to his diet, and I followed, as well as a religious thing (at least on my part, not his). Since this is a Cuban recipe, I want to tell you, I feel sorry for the Cubans, when Castro took over, he stole my Uncles land and imprisoned him and killed him. We still haven't gotten over the hurt from that. I am a forgiving person.

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

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

1 whole pork tenderloin (1 1/2 lb.), butterflied
1 cup Pace® 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°F. During the standing time the temperature will continue to increase to 160°F.

For a milder flavored sauce, an equal amount of chopped parsley can be substituted for the cilantro.

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