Mango Pork Tenderloin with Sweet Ginger Rice and Grilled Pineapple
Recipe courtesy Mark Johnson
- Dry meat rub:
- 3 tablespoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons seasoned salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground red pepper flakes
- 1 teaspoon ground oregano
- 1 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1 package fresh pork tenderloin (2 loins)
- Dry meat rub
- 1/2 cup soy sauce
- 1/2 cup white wine
- 1/2 cup fresh orange juice
- 1/4 cup ketchup
- 3 tablespoons peeled and chopped fresh ginger
- 4 to 5 peeled garlic cloves
- 2 tablespoons brown sugar
- 1/2 cup mango jam, recipe follows
- 1/4 cup Asian sweet chili sauce
- Mango jam:
- 1 cup chopped fresh sweet mango
- 1/3 cup sugar
- 1 tablespoon fresh lime juice
- Sweet ginger rice:
- 1 cup sushi rice
- Cooking spray
- 1 tablespoon slivered pickled ginger
- 1 tablespoon fish sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons vegetable oil, plus 1 tablespoon
- 1 tablespoon butter
- Grilled pineapple:
- 1 peeled and cored fresh pineapple
- 1/4 cup spiced rum
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
DirectionsMango Pork Tenderloin:
Combine all the dry rub ingredients in a small bowl.
Coat the loins with the dry rub, put them into a resealable plastic bag and refrigerate for 2 hours. Puree the soy sauce, white wine, orange juice, ketchup, ginger, garlic and sugar in a blender until smooth. Add the marinade to the tenderloins, and refrigerate for 4 to 6 hours.
Remove the tenderloins from the marinade and allow them to rest at room temperature for 30 minutes.
Transfer the marinade to a small saucepan over medium heat. Add the mango jam and the sweet chili sauce, and bring to a hard simmer. Reduce the mixture by 1/2 the volume, stirring occasionally, as the sugars can settle and burn. Remove 1/2 of the marinade to a small bowl and set aside for service.
Sweet Ginger Rice:
Cook the rice according to package directions. Coat the inside of an 8 by 8-inch baking dish with cooking spray.
Transfer 2 cups of the warm cooked rice to a mixing bowl. Add the pickled ginger, fish sauce and chili garlic sauce and gently combine. Press the mixture into the baking dish, cover and refrigerate until cooled and set, about 1 hour.
(When the pork loins have been put on the grill) gently turn the set rice cake out onto a cutting board. Cut the cake corner to corner to make 4 triangles. Heat the 2 tablespoons of oil in a nonstick skillet over medium heat. Carefully add the 4 rice cakes. If a part of the cake breaks away, gently press it back into shape. Saute on the first side until the cakes have caramelized, about 15 minutes. Carefully turn the cakes over, add 1 tablespoon oil and 1 tablespoon butter. Saute the second side until you can hear the caramelized cakes gently scratching the bottom when the pan is jiggled, about 10 to 15 minutes.
Cut the pineapple lengthwise into logs or wedges, then cut in half and put them into a large bowl. Combine the rum, sugar and cinnamon in a small bowl and pour it over the pineapple. Allow it to sit at room temperature for 1 hour.
When the tenderloins have been removed from the grill to rest, grill the pineapple on medium-high heat for a couple minutes per side turning and basting with the rum sauce to achieve caramelized grill marks.
Prepare a charcoal or gas grill with 1 side medium-high heat and 1 side medium-low heat. Sear the loins on all 4 sides on medium-high for 3 minutes per side. Move the loins to the medium-low heat side. Baste with the marinade, close grill and cook, basting every 5 minutes, until the loins reach medium-rare or to desired doneness.
Remove the loins to a cutting board and cover loosely with foil. Let rest for 15 minutes before carving on the diagonal into 1/4-inch medallions. Transfer the medallions to a serving platter and serve with sweet ginger rice, grilled pineapple and reserved marinade.
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