Grilled Adobo Pork with Mango Olive Salsa
Found In: Entree
| 2 (1 pound) | Pork tenderloins |
| 1/2 cup | Orange juice |
| 1/4 cup | Chipotle in adobo, pureed |
| 2 Tablespoons | Chopped oregano |
| 1 Tablespoon | Minced garlic |
| 1 teaspoon | Ground cumin |
| 1/2 teaspoon | Kosher salt |
| 2 cups (10 ounces) | Diced mango |
| 1 cup | California Ripe Olives, sliced |
| 2/3 cup | Diced red onion |
| 2 Tablespoons | Lime juice |
| 1 1/2 Tablespoons | Minced jalapeno peppers |
Place tenderloins in a 9 by 13-inch baking dish. Combine orange juice, chipotle in adobo, oregano, garlic, cumin and salt in a large mixing bowl. Pour over tenderloins and cover. Refrigerate and set a side to marinate for at least 2 hours.
Combine mangos, California Ripe Olives, red onion, lime juice and jalapenos. Season with a pinch of salt. Set aside.
Grill marinated pork over medium-high heat for approximately 15 minutes or until cooked to desired temperature, turning every 3-5 minutes to brown sides evenly. Transfer cooked tenderloins to a clean cutting board, allow to rest for 5 minutes, then slice into 1/4-inch pieces.
Top sliced pork with mango olive salsa. Serves 4.
