Spice-Rubbed Pork Tenderloin with Mango Sambal

Sambal is a generic name for any paste-like condiment made with chiles. Authentic versions tend to be extremely hot. This Malaysian-influenced mango sambal works well with the Southern-style barbeque spice rub. The vinegar gives the condiment a flavor that's reminiscent of a North Carolina mop sauce.

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sambal)

Ingredients

• Pork:
• 1  teaspoon  brown sugar
• 3/4  teaspoon  chili powder
• 3/4  teaspoon  paprika
• 1/2  teaspoon  salt
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  garlic powder
• 1/4  teaspoon  dried thyme
• 1  (1-pound) pork tenderloin, trimmed
• Cooking spray
• 
  Sambal:
• 1  cup  chopped peeled mango(about 1 mango)
• 1 1/2  teaspoons  sugar
• 2  teaspoons  rice wine vinegar
• 2  teaspoons  fish sauce
• 1  serrano chile, seeded and finely chopped

Preparation

Preheat oven to 425°.

To prepare pork, combine first 8 ingredients in a small bowl. Rub pork tenderloin with spice mixture; refrigerate for 20 minutes.

Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until meat thermometer registers 160°. Let stand 5 minutes; cut into 1/4-inch-thick slices.

To prepare sambal, combine mango and remaining ingredients. Serve sambal with pork.

Nutritional Information

Calories:

208 (28% from fat)

Fat:

6.5g (sat 2.2g,mono 2.8g,poly 0.8g)

Protein:

24g

Carbohydrate:

13.2g

Fiber:

1.6g

Cholesterol:

75mg

Iron:

2.1mg

Sodium:

573mg

Calcium:

21mg