Grilled Pork Tenderloin with Chile-Mango Salsa

Grilled Pork Tenderloin with Chile-Mango Salsa

Serves 5.

All you need:

1 medium mango, seeded, peeled and diced

2 Hatch chile peppers, seeded and diced

¼ cup diced red bell pepper

¼ cup diced red onion

2 tablespoons chopped cilantro

1 tablespoon lime juice

1 tablespoon Grand Selections olive oil

¼ teaspoon Hy-Vee salt

1½ pounds pork tenderloin

2 teaspoons Jamaican Jerk seasoning

All you do:

1. In a medium bowl combine mango, chiles, red pepper, red onion, cilantro, lime juice, olive oil and salt; set aside.

2. If necessary, trim fat and shiny membrane from pork tenderloin. Rub all sides of meat with Jamaican Jerk seasoning. Preheat grill to medium heat. Grill over direct heat for 15 to 20 minutes or until internal temperature of thickest part reaches 160˚F, turning to brown on all sides. Slice tenderloin ¾-inch thick. Serve with salsa.

Nutrition Facts: 210 calories, 6g fat, 1.5g saturated fat, 0g trans fat, 90mg cholesterol, 300mg sodium, 10g carbohydrates, 1g fiber, 8g sugar, 29g protein.

Source: 2010 Back To School Seasons