Mango Glazed Pork Tenderloin on a Breeo Fire Pit
Pork tenderloin should not be confused with pork loin - it is the ‘same’ part of the pig that fillet steak is on a cow. Just like fillet steak it is beautifully tender and juicy, requires very little cooking and is perfect with a slight pink tinge still left.
These tenderloins are glazed in a spicy molasses and fresh mango puree giving them a wonderfully sweet and sour vibe with a kick of chili. Rounded out with some simply grilled red onions and an arugula salad and beef tomatoes this dish takes just 30 minutes all told to cook. Leaving you plenty of time to socialize!
You Will Need:
2 Pork Tenderloin, approx. 12oz or 350-400g each.
Salt and Pepper to taste
For the Glaze:
2 Tbsp. Molasses
2 Tbsp. Apple Cider Vinegar
For the Sides:
4 Small red onions, with the stems on if you can get them
3 Large Beef Tomatoes
Oil for dressing
Dice the mango and onion and roughly chop the chili, use something you can handle in terms of heat. I used two jalapeno chili peppers here.
Combine these ingredients in a pan with the molasses and vinegar and then place over the fire pit whilst the wood burns down.
Cook for 5-6 minutes until the onion softens, your pan will get hot so wear heatproof gloves.
Remove from the heat and blend to a puree and allow to cool.
When cooled season generously with salt and pepper and coat the tenderloins with two thirds of the puree.
Cut your onions in half lengthways.
When your wood has burnt down to embers oil the grate and then place on the heat.
Cook for 5-6 minutes per side, brushing with more puree as you go.
Remove from the heat when the internal temperature reaches 145°F or 62°C, and allow to rest for 3-4 minutes.
Whilst your pork is resting, brush the cut side of the onions with oil and grill to get a nice texture for two minutes.
Dress your arugula with oil and slice your tomatoes before serving.