Sambal is a generic name for any paste-like condiment made with chiles. Authentic versions tend to be extremely hot. This Malaysian-influenced mango sambal works well with the Southern-style barbeque spice rub. The vinegar gives the condiment a flavor that's reminiscent of a North Carolina mop sauce.
1 teaspoon brown sugar
3/4 teaspoon chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1 (1-pound) pork tenderloin, trimmed
1 cup chopped peeled mango(about 1 mango)
1 1/2 teaspoons sugar
2 teaspoons rice wine vinegar
2 teaspoons fish sauce
1 serrano chile, seeded and finely chopped
How to Make It
Preheat oven to 425°.
To prepare pork, combine first 8 ingredients in a small bowl. Rub pork tenderloin with spice mixture; refrigerate for 20 minutes.
Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until meat thermometer registers 160°. Let stand 5 minutes; cut into 1/4-inch-thick slices.
To prepare sambal, combine mango and remaining ingredients. Serve sambal with pork.
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Simply a perfect blend of spices! It was so simple and easy and the best thing was I didn't have to run to the store for any ingredients. I did not have the dried thyme so I omitted it. I added a few red pepper flakes for a little more kick. I also cooked the meat for an extra 7 minutes. It was juicy and tender, but next time I might try cooking closer to the 20 min. I did not make the mango sambal do to the fact that they are out of season.
This is absolutely fabulous! And so easy to make, especially if you buy the mango in season when it's already sliced and cut up in the grocery store. For those of you (like me) who can't handle spicy peppers, we subbed an Anaheim pepper and it was awesome! We had it with some brown basmati rice, but I think it would be really good with with some black beans too, along with a very simple tossed salad or a slaw. A perfect summer weeknight meal.
This recipe is delicious! Savory and sweet -- I used it to roast a much bigger tenderloin, about 2-2.5 lbs. I did 1 hour and 10 minutes at 375 F. The mango sambal is also outstanding. I put the ingredients into a food processor, omitted the chili, and added a tbsp of applesauce. The result was great!
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