Cool, sweet mango salsa melds with the spicy rub on my pork tenderloin for a delicious, bold-flavored main dish.
—CAROLYN CARTELLI PARSIPPANY, NJ
PREP: 20 MIN. + CHILLING • GRILL: 25 MIN. • MAKES: 4 SERVINGS (2 CUPS SALSA)
1 pork tenderloin (1 pound)
1 tablespoon olive oil
2 teaspoons coarsely ground pepper
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
MANGO SALSA
1 medium mango, peeled and cubed
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon honey
1. Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand 5 minutes; slice . .
3. In a small bowl, combine mango, cilantro, lime juice and honey; serve with pork.
PER SERVING 3 ounces cooked pork with 1/2 cup salsa equals 222 cal., 8 g fat (2 g sat. fat), 63 mg chol., 345 mg sodium, 16 g carb., 2 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.