Thursday, September 29, 2011

Spice Rubbed Pork Tenderloin with Mango Sambal

Sambal is a term for a paste like condiment made with chilies. Although some authentic versions tend to be extremely hot, this Malaysian version compliments the Southern style barbecue spice rub. I served the pork with some rosemary mashed potatoes and a salad of vine-ripened tomatoes topped with horseradish and a basil vinaigrette. I hope you enjoy this recipe.

Here is how:
1. Preheat the oven to 425 degrees.

2. In a bowl combine:
- 1 tsp. brown sugar
- 3/4 tsp. chili powder
- 3/4 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. dried thyme

3. Rub a 1 pound pork tenderloin with the spice mixture and refrigerate for 20 minutes.

4. Place the tenderloin on a broiler pan coated with cooking spray. Bake for 20 minutes or until the meat thermometer registers 160 degrees. Let stand for 5 minutes and cut into slices.

5. To prepare the sambal, combine (in a food processor):
- 1 mango (peeled and chopped)
- 1 1/2 tsp. sugar
- 2 tsp. rice wine vinegar
- 2 tsp. fish sauce
- 1 serrano chili (seeded and chopped)

6. Serve the sambal with the pork.

Here is to sweet and spicy meals! xo

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