Summer Grilled Pork Tenderloin with Corn & Mango Salsa
by Harrison Schailey, Harrison’s Wine Grill & Catering
2 pounds pork tenderloin
2 Tbsp. Cajun spice
2 ripe mangoes, peeled and diced
1 ear of fresh sweet corn, boiled and cut off cob
½ tsp. garlic, finely chopped
1 tsp. fresh cilantro, finely chopped
1 tsp. red pepper, diced
1 tsp. red onion, diced
1 Tbsp. orange juice
1 package of corn meal polenta
4 large red tomatoes, halved and seeds removed
1 tsp. garlic, finely chopped
1 tsp. fresh basil, finely chopped
Salt and pepper to taste
Fresh cilantro for garnish
Rub Cajun spice into the whole pork tenderloin and let rest while preparing the other three components.
Cook polenta according to directions on package. Pour onto a nonstick baking sheet to cool for 1 hour. Cut into squares, brush with olive oil and grill for 5 minutes each side (later on, while grilling the meat).
For salsa, toss mango, corn, ½ teaspoon garlic, red pepper, onion and orange juice together; set aside to allow flavors to meld.
For the tomato sauce, season tomato halves with salt and pepper; grill for 5 minutes each side. Puree grilled tomatoes in a food processor. Pour into a separate bowl and combine with basil and one teaspoon garlic.
For pork, grill for 12 minutes, turning every 4 minutes. Let rest for 3-4 minutes before slicing into ¾-inch medallions. Grill your polenta squares now.
To serve, spoon warm tomato sauce onto 4 plates, add warm grilled polenta squares, then layer slices of just-grilled pork. Top with mango-corn salsa and garnish with fresh cilantro leaves.
As seen in State College Magazine – August 2015