Spice-Rubbed Pork Tenderloin with Mango Sambal

Spice-Rubbed Pork Tenderloin with Mango Sambal Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 3 ounces pork and 1/4 cup sambal)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 28 %
Fat 6.5 g
Satfat 2.2 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 24 g
Carbohydrate 13.2 g
Fiber 1.6 g
Cholesterol 75 mg
Iron 2.1 mg
Sodium 573 mg
Calcium 21 mg

Ingredients

Pork:
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
Cooking spray
Sambal:
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

Preparation

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.

Note:

July 2002
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