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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