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Chili-rubbed pork tenderloin gets a flavorful crust when cooked on the grill. Top with a mango salsa for a delectable summertime dinner on the patio.
1 package McCormick® Gluten-Free Chili Seasoning Mix
1 tablespoon packed brown sugar
1 large ripe mango, peeled, seeded and finely chopped (1 cup)
1/3 cup finely chopped red onion
2 tablespoons orange juice
1 tablespoon chopped fresh cilantro
2 pork tenderloins, about 1 pound each
1 tablespoon oil
Mix Seasoning Mix and sugar in small bowl. For the Mango Salsa, mix mango, onion, orange juice, cilantro and 1 teaspoon of the seasoning mixture in medium bowl. Cover. Refrigerate until ready to serve.
Brush pork tenderloins with oil. Coat evenly with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor.
Grill pork over medium heat 20 to 30 minutes or until desired doneness, turning occasionally. Let stand 5 minutes before slicing. Serve pork with Mango Salsa.
To bake pork: Prepare pork as directed. Place on foil-lined shallow baking pan. Bake in preheated 450°F oven 20 to 25 minutes or until desired doneness.
(Amount per serving)
My husband said this was something we would go to a restaurant and pay a lot of money for. He also said it was possibly the best thing I had ever cooked for him. The roast was moist and tender. The mango salsa unexpectedly good.
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