From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


  • 2 (1-1/2 to 2 pound) pork tenderloins

  • 1 Tablespoon grated fresh gingerroot

  • 3 garlic cloves, mashed

  • 1 Tablespoon hoisin sauce

  • 1 Tablespoon black bean chili paste

  • 2 Tablespoons dark soy sauce

  • 1 Tablespoon molasses

  • 1/2 teaspoon white pepper

  • 1/2 cup olive oil

  • 1/2 bunch cilantro, chopped

  • Mango salsa


Place the pork in a sealable food storage bag.  Combine the pork gingerroot, garlic, hoisin sauce, chili paste, soy sauce, molasses, white pepper, olive oil and cilantro in a bowl and mix well.  Pour over the pork and seal the bag.

Marinate in the refrigerator for 8 to 12 hours.  Drain the pork, discarding the marinade.  Place the pork on a grill rack.  Grill, covered, 6 inches from 300- to 400-degree coals for 12 to 14 minutes or until cooked through, turning once.  Serve sliced with Mango Salsa.

INGREDIENTS for Mango Salsa:

  • 1 mango, diced

  • 2 jalapenos, seeded, chopped

  • Zest and juice of 2 limes

  • Chopped red onion to taste

  • 1/2 bunch cilantro, chopped

  • 2 Tablespoons extra-virgin olive oil

  • Salt and pepper to taste

TO PREPARE Mango Salsa:

Combine the mango, jalapenos, lime zest, lime juice, red onion, cilantro, olive oil and salt and pepper in a bowl and mix well.  Chill, covered, until ready to serve.

Note: Excellent served with grilled pork or fish.  Be sure to wear rubber gloves when handling the jalapenos.


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