Name: Mango Habanero Pork Tenderloin on Pellet Grill
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American cuisine
Ingredients: 1.5 lb pork tenderloin (trimmed); 2 pcs mango (fresh, ripe, peeled and diced); 1 pcs habanero pepper (seeded and minced (adjust to taste)); 2 tbsp lime juice (freshly squeezed); 0.25 cup cilantro (fresh, chopped); 1 tsp paprika (smoked if possible); 2 pcs garlic (cloves, minced); 2 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 pcs bell peppers (assorted colors, cored and sliced); 1 pcs zucchini (sliced into half-moons); 0.5 pcs red onion (thickly sliced); 1 cup cherry tomatoes; 1 tbsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper

Juicy, grilled pork tenderloin with a glistening amber glaze is artfully sliced and fanned out on a rustic wooden board, garnished with vibrant green cilantro and slivers of fresh mango.

Experience a tantalizing blend of sweet and spicy with this pellet-grilled mango habanero pork tenderloin. Succulent pork is marinated in a vibrant homemade sauce, then expertly cooked on a pellet grill to infuse it with a delectable smoky flavor. The tropical sweetness of mango balances the fiery kick of habanero, creating a complex and unforgettable taste. This dish is complemented by a colorful array of seasonal vegetables, also grilled to perfection, making for a wholesome and impressive meal perfect for any occasion. The pellet grill truly elevates this recipe, delivering consistent results and a depth of flavor that is hard to achieve with other cooking methods.

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min
Servings: 4

Instructions

Mango Habanero Marinade

1In a blender or food processor, combine the diced mango, minced habanero pepper, lime juice, cilantro, paprika, minced garlic, olive oil, salt, and black pepper. Blend until smooth.
2Place the pork tenderloin in a shallow dish or a resealable bag. Pour half of the mango habanero marinade over the pork, ensuring it's evenly coated. Reserve the other half of the marinade for basting and serving. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

Prepare Veggies and Grill

1Preheat your pellet grill to 375°F (190°C) with your preferred wood pellets (apple or pecan work well).
2While the pork marinates and the grill preheats, prepare the vegetables. In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper until lightly coated.
3Remove the pork tenderloin from the marinade. Discard the used marinade.

Grill Pork and Veggies

1Place the pork tenderloin directly on the preheated grill grates. Grill for 15-20 minutes, turning occasionally, until it reaches an internal temperature of 145°F (63°C). Baste with some of the reserved mango habanero marinade during the last 5-7 minutes of cooking.
2While the pork cooks, add the seasoned vegetables to the grill. Grill for 10-15 minutes, tossing occasionally, until they are tender-crisp and slightly charred.
3Once the pork reaches the desired internal temperature, remove it from the grill and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
4Slice the pork tenderloin into medallions. Serve immediately with the grilled vegetables and the remaining reserved mango habanero marinade as a dipping sauce.

Instructions

Mango Habanero Marinade

1In a blender or food processor, combine the diced mango, minced habanero pepper, lime juice, cilantro, paprika, minced garlic, olive oil, salt, and black pepper. Blend until smooth.
2Place the pork tenderloin in a shallow dish or a resealable bag. Pour half of the mango habanero marinade over the pork, ensuring it's evenly coated. Reserve the other half of the marinade for basting and serving. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

Prepare Veggies and Grill

1Preheat your pellet grill to 375°F (190°C) with your preferred wood pellets (apple or pecan work well).
2While the pork marinates and the grill preheats, prepare the vegetables. In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper until lightly coated.
3Remove the pork tenderloin from the marinade. Discard the used marinade.

Grill Pork and Veggies

1Place the pork tenderloin directly on the preheated grill grates. Grill for 15-20 minutes, turning occasionally, until it reaches an internal temperature of 145°F (63°C). Baste with some of the reserved mango habanero marinade during the last 5-7 minutes of cooking.
2While the pork cooks, add the seasoned vegetables to the grill. Grill for 10-15 minutes, tossing occasionally, until they are tender-crisp and slightly charred.
3Once the pork reaches the desired internal temperature, remove it from the grill and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
4Slice the pork tenderloin into medallions. Serve immediately with the grilled vegetables and the remaining reserved mango habanero marinade as a dipping sauce.

Nutrition Information

Calories: 451 kcal
Protein: 35 g
Fat: 23 g
Carbs: 25 g

Nutrient	Per serving
Calories	451 kcal
Protein	35 g
Fat	23 g
Carbs	25 g

Tips

For an even spicier kick, include some of the habanero seeds in the marinade, but handle with gloves.
Use a meat thermometer to ensure the pork reaches a safe internal temperature without overcooking, which can dry it out quickly.
If desired, blend any remaining mango habanero salsa into a smoother sauce for an elegant presentation and dipping.