Grilled Pork with Mango Salsa

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prep time

15 min

total time

1 hr 5 min

makes

4 servings, 1/4 recipe (256 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 mango, peeled

1 pork tenderloin (1 lb./450 g), trimmed

1 tsp. oil

1/3 cup Bull's-Eye Bold Original Barbecue Sauce, divided

2 Tbsp. finely chopped red onions

2 Tbsp. each lime zest and juice, divided

2-2/3 cups hot cooked long-grain brown rice

Make It

HEAT greased barbecue to medium heat.

CUT off 2 fleshy sides of mango; discard pit. Place fruit on barbecue grate. Add meat; brush with oil. Grill 2 to 3 min. or until mangos are grill marked and slightly softened; remove mangos from barbecue.

GRILL meat an additional 20 to 25 min. or until done (160ºF), brushing with 1/4 cup barbecue sauce for the last 5 min. Transfer meat to cutting board; tent with foil. Let stand 10 min. Meanwhile, finely chop mangos; place in medium bowl. Stir in remaining barbecue sauce, onions and 1 Tbsp. each lime zest and juice.

COMBINE remaining lime zest, juice and rice. Slice meat. Serve with rice and mango salsa.

kraft kitchens tips

Special Extra

Add 2 chopped green onions to the hot cooked rice with the lime zest and juice.

Purchasing Meat

Always purchase meat toward the end of a shopping trip. Take home and refrigerate promptly. It is a good idea to put packages of raw meat in plastic bags to avoid any leakage onto other foods, especially produce.

How to Prevent Food From Sticking to the Barbecue

To prevent food from sticking to the barbecue, lightly brush the barbecue grate with vegetable oil before preheating the barbecue. Or, spray the cold barbecue grate with cooking spray.