Chipotle Mango BBQ’D Pork Tenderloin

The best thing about spring time is the warm weather and the sunshine (and hopefully in a day or so here BEER for me! Come on baby girl, it is time to vacate the premises!!) And what comes with warm weather, sunshine, and beer?! BBQ SEASON! Keeping your house nice and cool without heating it up more in the stinking hot sun is a truly beautiful thing. So lets get those grills started people!!

When your mother in law brings you a bunch of mangoes… you need to use those mangoes. This was a small experiment that turned out quite delicious! Its mangoes, chipotles in adobo and a few other ingredients. It is absolutely delicious! And it is a bit spicy, but it is a SMOKY spicy. I would dial back the heat to half if you’re not a spice person.

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Ingredients: (Serves 2. Use a second pork tenderloin to serve 4. Do not double the sauce recipe, the recipe makes 2 cups already!)

  • 1 pork tenderloin
  • salt and pepper to taste

For the sauce/Baste

  • 2 TBSP pureed chipotle in adobo sauce (see note at bottom of post.)
  • 2 TBSP water
  • 2 TBSP honey
  • 1 large lime, zested and juiced
  • 2 mangoes, peeled and rough chopped
  • a pinch of salt

Directions:

  1. Heat your outdoor grill to MEDIUM heat. No higher. I wouldn’t go lower unless your grill is very hot.
  2. Season your pork tenderloin with salt and pepper.
  3. In a food processor or small blender, add in all of your sauce ingredients. Blend until smooth. Put 1.4c of the sauce in a small bowl to use to baste the pork tenderloin while it cooks.
  4. Slather some sauce on your pork tenderloin and place it on the grill. This will take no longer than 20 minutes to cook through.
  5. Check on your pork tenderloin and turn it every 4 minutes or so to get nice and grilled on all sides. if you go to move your tenderloin and she is still sticking to the grill, don’t touch her. She isn’t ready to be turned over yet.
  6. Baste your tenderloin as you turn it over to cook each side, getting some beautiful grill marks. The color of the tenderloin will be a gorgeous deep orange. Baste and cook until your tenderloin reaches an internal temperature of 145F.
  7. Remove the tenderloin from the grill to a cutting board, cover with foil and let it rest for at least 7 minutes.
  8. Slice into medallions and serve with the remaining sauce on the side.
  9. Serve up with some BBQ’d seasoned carrots and some Bacon Mango Rice !

 

*Note: Whenever I open a can of chipotle in adobo, I know I will not be using the whole thing in a week normally. So I puree it all together, put it in a freezer zip lock bag and break off portions as I need from the freezer. This keeps your waste to a minimum.


Pork Tenderloin with Mustard BBQ sauce

If you’re all for a different kind of barbecue sauce, I suggest this one! It is a bit spicy, so if you don’t normally eat a lot of spicy foods your head might sweat! This BBQ sauce is made with mustard and a delicious combination of spices. Try it out!

mustard BBQ pork

Ingredients: (serves 2)

For the pork-

  • 1 Lb pork tenderloin
  • 1/2 TSP each of dried: Rosemary, garlic powder, thyme and onion powder
  • 1/4 TSP chili flakes
  • salt and pepper, to taste
  • 1 TBSP EVOO

For the sauce- (This makes about 2 cups so there will be left overs.)

  • 1/3C Ketchup
  • 1/2C Mustard
  • 3 TBSP apple cider vinegar
  • 2 TBSP worchesterchire sauce
  • 3 TBSP Franks red hot sauce
  • 3 TBSP honey
  • 2 TBSP brown sugar
  • 1/2 TSP each of dried: onion powder, garlic powder and smoked paprika
  • Fresh ground salt and pepper, to taste

Directions:

  1. Preheat oven to 425F. In a small bowl, mix together  your spice rub ingredients – rosemary, garlic powder, thyme, onion powder, chili flakes, salt and pepper. Mix until well combined. Rub the spice mixture all over your pork tenderloin.
  2. In a cast iron skillet over medium-high heat, add your EVOO. Once the oil is nice and hot, add your tenderloin to the skillet. Brown it on all sides to get a nice crust.
  3. Once the tenderloin is browned, move it right to the 425 degree oven for 10-15 minutes, or until its internal temperature reads 145F.
  4. In a medium bowl, whisk all of your sauce ingredients together. Set aside.
  5. Once the pork is done cooking, remove it from the oven and place it on a cutting board. Let it rest 5 to 10 minutes. Once the tenderloin is rested, slice it into medallions and serve with the mustard BBQ sauce.
  6. Serve this with mashed potatoes and a broccoli cole slaw! Yummy!

Pork loin with white wine and herb gravy

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Ingredients: (Serves 2)

For the pork-

  • 1 LB pork tenderloin
  • 2 TBSP EVOO
  • 1 TSP each dried thyme, rosemary, onion powder, garlic powder
  • Salt and pepper to taste

For the Gravy-

  • 1C white wine
  • 1/4 TSP garlic powder, thyme, onion powder, rosemary
  • salt and pepper to taste
  • 1 TBSP butter
  • 1/4C heavy cream
  • 1 TSP corn starch

Directions:

  1. In a small bowl, mix together your thyme, rosemary, onion powder, garlic powder, salt and pepper. Spread all over your pork tenderloin.
  2. Preheat your oven to 425F.
  3. Heat an oven proof skillet over medium high heat. Add your EVOO. Once your oil is hot, add your tenderloin and sear it on all sides.
  4. Once your tenderloin is nicely seared, put it in the oven for about 15 minutes or until a meat thermometer reads 145F.
  5. Once your tenderloin is done cooking, remove it from the oven and the skillet and place it on a cutting board. cover it loosely with tin foil and let it rest for about 7 minutes.
  6. Place the same skillet back over medium heat. Add your garlic powder, thyme, onion powder, rosemary and black pepper. Whisk the seasonings together in the pan for a little less than a minute. Add in your white wine and whisk everything together, getting all the nice browned bits of pork and seasoning from the bottom of the pan. Let the wine reduce by a little less than half. Add your butter, season with salt.
  7. Mix your cornstarch with your heavy cream, and then add to the gravy. Whisk and let thicken.
  8. Slice your pork into medallions, and serve with the gravy.
  9. Serve this with roasted carrots and potatoes. season them with salt, pepper and garlic powder, or whatever seasoning you like. bake at 425 for about 20-25 minutes.

 

 

 

 

Grab your pork loin. Make tiny slits all over the loin and slide your garlic slices in. I call this “studding” my loin. Once finished, in a plastic zip lock bag, add half the rosemary sprigs and half the thyme sprigs. Add your salt and your water. Braise your loin for 24 hrs or more. You can also SKIP this step if you don’t have the time.

Preheat your oven to 375F.

In a skillet over med-high heat, add EVOO. Remove your pork from the braising liquid. Dry the loin with a towel or paper towel. Season all sides of the loin with salt, pepper, thyme, rosemary, onion powder, and parsley. Add the loin to the pan. Brown on all sides.

NOTE: I cooked this with balsamic carrots. SO, I placed the sliced carrots in the bottom of a roasting pan, drizzled with balsamic vinegar, salt and pepper and then I placed the garlic loin in the centre. i also added about 1/4-1.2c chicken stock to the pan. Place in the oven, and cook through. About 30-40 minutes or so, depending on the size of your loin.

In the sauce pan that you browned your pork in, deglaze with white wine. Let it reduce to half. Add your chicken stock. Next, add in the remaining rosemary and thyme sprigs.Season with salt, pepper, red pepper flakes, and garlic powder. whisk in your flour coated butter. Once the pork tenderloin is done, add 1/2c of the cooking liquid to the gravy. Simmer until ready to serve.