Grilled Adobo Pork with Mango Olive Salsa


  • 2 (1 lbs.) pork tenderloins
  • 1/2 cup orange juice
  • 1/4 cup chipotle in adobo, pureed
  • 2 tablespoons chopped oregano
  • 1 tablespoon garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt
  • 2 (10 oz.) cups diced mango
  • 1 cup California Black Ripe Olives, sliced
  • 2/3 cup red onion, diced
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons jalapeno peppers, minced


  1. Place tenderloins in a 9 by 13-inch baking dish.
  2. Combine orange juice, chipotle in adobo, oregano, garlic, cumin and salt in a large mixing bowl. Pour over tenderloins and cover.
  3. Refrigerate and set a side to marinate for at least 2 hours.
  4. Combine mangos, California Ripe Olives, red onion, lime juice and jalapenos. Season with a pinch of salt. Set aside.
  5. 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.
  6. 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.