Spiced Rubbed Pork Loin Sandwich with Mesa Bbq Sauce and Spicy Mango Ketchup

  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 8 servings
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2 boneless pork loin (1 1/2 pounds each)

1/4 cup Bobby Flay Spice Rub for Beef and Pork, or your favorite


Mesa BBQ Sauce, or your favorite

8 sandwich rolls (Kaiser rolls)

2 red peppers, grilled and julienned

2 yellow peppers, grilled and julienned

1 red onion, grilled and thinly sliced

Spicy Mango Ketchup:

2 tablespoons olive oil

1 small onion, coarsely chopped

2 cloves garlic, coarsely chopped

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

Pinch cloves

1 small habanero pepper, seeded and finely chopped

1 large mango, peeled, pit removed and coarsely chopped

1 teaspoon Dijon mustard

1/4 cup red wine vinegar

Salt and freshly ground pepper


  1. Preheat grill. Rub each tenderloin with spice rub and season with salt. Grill for 4 to 5 minutes per side, brushing with the bbq sauce every few minutes. Let rest 10 minutes and slice on the bias into 1/2-inch thick slices. Place 3 to 4 slices of pork on each roll, top with some of the peppers and onions and a dollop of Mango Ketchup.

Spicy Mango Ketchup:

  1. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.
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