Monday, April 19, 2010

Coffee Crusted Pork Tenderloin with Mango Salsa

1 pork tenderloin
3 T Black Strap molasses
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1 cayenne pepper
1/2 tsp. salt
3 tsp. Medium Roast coffee

Put tenderloin in a plastic zip lock bag. Add molasses. Refrigerate for 2-3 hours.  Blend all remaining ingredients in a blender or food processor.  Dust pork tenderloin with the coffee mixture.

Grill pork over coals for 20 minutes on each side or Bake at 375 for 25 minutes, turning half way through.

Mango Salsa

1 mango, peeled and sliced
1 tomato, sliced
1 onion, chopped
1 bunch of cilantro, minced

Combine all ingredients.

Assemble pork tenderloin on a bed of greens and add mango salsa.

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