with Mango Barbecue Sauce
Yield: 4 servings
Prep Time: 30 minutes, 4 hours to marinate
Cook Time: 45 minutes
Wine Suggestion: Ethos Reserve Cabernet Sauvignon, Cold Creek Vineyard Cabernet Sauvignon, Columbia Valley Merlot
1/4 cup plain yoghurt
2 ½ Tbsp garam Masala
2 tsp kosher salt
¼ tsp cayenne pepper
2 Tbsp brown sugar
1 Tbsp freshly grated ginger
3 cloves garlic, finely minced
2 Tbsp vegetable oil
2 pork tenderloins, cleaned
Mango Barbeque Sauce, recipe follows
Mix together yogurt through oil in a small bowl. Coat pork tenderloin with marinade and let set for at least 4 hours or overnight.
Preheat grill to medium high heat. Grill pork, marking all sides. Brush with barbecue sauce after meat is halfway cooked to avoid burning the sauce. Continue cooking about 15 more minutes or until internal temperature is 155°.
Transfer to cutting board, brush with a thick layer of the barbecue sauce, and let rest about 10 minutes. Slice & serve with the remaining sauce.
3 large ripe mangoes, peeled and diced
1 ½ Tbsp grated fresh ginger
3 tsp finely chopped jalapeno
3 Tbsp ketchup
1/8 tsp cinnamon
¾ tsp ground cumin
¾ tsp ground coriander
juice of 1 lime
½ tsp condensed tamarind
2 ½ Tbsp brown sugar
salt and pepper to taste
2 Tbsp chopped cilantro
1 Tbsp chopped mint
Place mango, ginger, jalapeno, ketchup, spices, tamarind and brown sugar in a sauce pan. Cook over medium heat until mango breaks down. Season to taste with lime juice, salt and pepper. Puree in blender until smooth; add cilantro and mint.
