VIDEO RECIPE: Grilled Pork Tenderloin with Mango BBQ Jam

Michael Lomonaco makes cooking this grilled pork tenderloin with mango barbecue sauce seem so easy. That's because it is. As he notes in the video you can use peaches, nectarines, or plums to make the barbecue sauce if you can't find mangoes. Another really useful tip in this video: cutting off the thin end of the tenderloin before cooking it will help it cook evenly.

Grilled Pork Tenderloin with Mango BBQ Jam

- Yield 4 portions -

Ingredients
2 pounds firm mango, peeled, stones removed, cut into 1/2-inch dice

1/4 cup fresh orange juice

1/4 cup cider vinegar

1 cup light brown sugar

1 jalapeno pepper, seeded

1 sweet red pepper, seeded

2- 1 1/2 pound pork tenderloins

Sea salt and cracked black pepper

2 tablespoons olive oil

Procedure
1. Put the mango, orange juice, vinegar, sugar, jalapeno and red pepper into a sauce pot, and place over medium heat.

2. Cook, stirring occasionally, for 20 minutes.

3. Remove the mango mix and let cool completely.

4. Transfer to a food processor and pulse a few times, leaving the texture as chunky as possible. Keep refrigerated until ready to use or serve.

5. Trim any excess fat from the pork tenderloins, and the thin end, if so desired, leaving the meatiest portion.

6. Season with salt and pepper, brush with olive oil.

7. Pre-heat an outdoor grill.

8. Put the pork tenders on the hot grill over direct heat and cook for 8-10 minutes on each side, turning once. Grill until well browned and thoroughly cooked.

9. Remove from the grill, allow to rest for several minutes and before slicing into medallions.

10. Serve with mango jam.