Mango Jalapeño Pork Tenderloin

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Summertime = grill time. Just about every night we can step out into our backyard and if our grill isn’t fired up, we can smell another one somewhere in the neighborhood. The smells of summer!

We like to keep our grilling recipes pretty simple.  Case in point, this tenderloin is an easy,  but extremely flavorful option for summer nights.  Will sous vides the tenderloin as it marinates in a Mango Jalapeño jelly and then bastes again before grilling.  Simple, yet delicious!

What’s your favorite thing to grill during the summer?


Mango Jalapeño Pork Tenderloin

  • 1 1/2 – 2 lb pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • Mango Jalapeño jelly

Take a few paper towels and blot the tenderloin to remove any excess moisture.  Season with kosher salt and freshly ground black pepper.

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Cover the tenderloin with the Mango Jalapeño jelly.  Place in a vacuum-seal or air-tight storage back to sous vide.

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A couple notes here:

First, pork (as well as chicken) is great with any “sweet heat” baste – a fruit base with anywhere from mild to spicy pepper kick.  Here, we are using Turtlefly Fields’s Mango Jalapeño jelly as the baste.  Turtlefly Fields* also makes a Pineapple Habanero, Raspberry Jalapeño and plain Jalapeño that would also be very nice on the pork.

Secondly, in this recipe we are using the sous vide method to cook the tenderloin before grilling.  Alternately, you could grill the tenderloin with just the salt and pepper seasoning, then baste the jelly on the tenderloin as it reaches an internal temperature of 150°.  Adding the jelly earlier will cause the sugar to burn, leaving a not-as-nice bitter taste to the baste.

*(Disclaimer:  Turtlefly Fields is owned and operated by myself and my sister, Laura)

We set the temperature on our sous vide to 150 and let it do it’s thing for a couple hours. If you haven’t tried sous vide… look in to it!  Sous vide is French for “under vacuum” and is the process of cooking food to a precise temperature in a water bath.  This method allows you to cook food to the exact level of doneness you select and keeps meats extremely juicy and moist.  We have the Anova Precision Cooker and have fallen in love with this method!

Remove the tenderloin from the sous vide bag and glaze again with the jelly.

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Grill on the hot side of the grill with direct heat to sear all sides of the tenderloin.

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Remove the tenderloin and let it rest a couple minutes. Slice the tenderloin on a bias.  If desired, thin a small about of the jelly with a touch of water and brush over the tenderloin slices for one last hit of flavor.  The glaze also makes for a nice presentation 🙂

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Serve it up!

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Full Recipe

Mango Jalapeño Pork Tenderloin

  • 1 1/2 – 2 lb pork tenderloin
  • kosher salt
  • freshly ground black pepper
  • Mango Jalapeño jelly

Blot the tenderloin with paper towels to remove any excess moisture.

Season with salt and pepper.

Cover the tenderloin with the Mango Jalapeño jelly and seal in a plastic bag.

Sous vide to 150°.

Remove tenderloin from the bag and cover again with jelly.

Grill over direct heat to sear all sides.

Remove tenderloin from the grill and let it rest a couple of minutes.

Cut on a bias and baste with a thinned mix of jelly, if desired.

 

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