SAGE RUBBED GRILLED
PORK TENDERLOIN

Mango Salsa

2 mangos, chopped

1/2 red onion, chopped

1 shallot, chopped

1 jalapeño pepper, seeded and chopped

1/2 cup chopped fresh cilantro

Juice of 2 limes

1/4 cup pineapple juice

1 teaspoon rice wine vinegar or cider vinegar

Salt and pepper to taste

Pork Tenderloin

3 tablespoons kosher salt

1 garlic clove, minced

3 to 4 fresh sage leaves, chopped

2 1-pound pork tenderloins

Freshly ground pepper

Olive Oil

For the mango salsa, in a bowl combine the man­gos, onion, shallot, jalapeño, cilantro, lime juice, pineapple juice, vinegar, and salt and pepper to taste. Set aside.

Note:To vary the heat of the peppers add a serrano chile pepper instead of a jalapeño.

For the pork tenderloin, using a mortar and pestle, grind the salt, garlic, and sage until thoroughly mixed. Rub the mixture over each tenderloin and place in a shallow dish. Sprinkle with pepper and drizzle with olive oil until evenly coated.

Preheat a grill and cook the tenderloins over indirect heat for 20 to 30 minutes, or until the tenderloins reach an internal temperature of 150° to 160°.

Serve the mango salsa with the pork tenderloin.

Makes 8 servings.