Rating: 4.5 stars
7 Ratings
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  • 5 star values: 3

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.

Recipe by Cooking Light July 2002

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

208 calories; calories from fat 28%; fat 6.5g; saturated fat 2.2g; mono fat 2.8g; poly fat 0.8g; protein 24g; carbohydrates 13.2g; fiber 1.6g; cholesterol 75mg; iron 2.1mg; sodium 573mg; calcium 21mg.
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