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Date Stuffed Pork with a Mango Salsa
Submitted by: quakertown
Pork tenderloin is butterflied, seasoned with a spicy rub, filled with bacon & dates, rolled, grilled, and served with a mango-avocado salsa.
Ingredients
- For Mango Salsa:
- 1/4 cup minced shallot
- 1 teaspoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- Juice from 1/2 lime
- 1 avocado
- 1 ripe mango, diced
- 1/4 cup chopped mint
- Salt & Pepper (to taste)
- Pork:
- 1 teaspoon cinnamon
- 1 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili powder
- 2 teaspoons dried parsley
- 1 1/2 lbs pork tenderloin
- 1 teaspoon black pepper (or to taste)
- Salt (to taste)
- 1 8-ounce package dried dates, chopped 1 lb bacon, cooked and crumbled
- Cotton String (soaked in water about 30 minutes)
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Method
For salsa: Mix together shallot, vinegar, olive oil and juice from lime; allow to sit while preparing pork. Before serving, peel avocado and cut in to 1/4" cubes; mix with mango, mint, salt, pepper, and the shallot mixture, tossing to coat. For seasoning rub: Mix together cinnamon, cumin, chili powder, chipotle chili powder, and parsley; set aside. Butterfly pork tenderloin and cover with heavy plastic wrap. With a mallet, pound loin until about 1/4-inch thick. Add salt and black pepper to both sides. Mix together crumbled bacon and dates. Place bacon and date mixture onto the cut side of pork, leaving 1-inch clear on all sides. Roll tenderloin. Tie pork with string every 2 to 3 inches to keep from opening. Take seasoning rub and generously rub over the entire rolled tenderloin. Heat grill to medium-high. Once grill is at temperature, add tenderloin and grill about 6 minutes on each side, 12 minutes total. Remove at approximately 150 degrees. Allow to sit about 10 minutes prior to slicing. Serve tenderloin slices topped with mango salsa.
Notes:
Number of Servings: 4 or 5
Submitted by: quakertown ( See all of quakertown Recipes )
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