Ingredients
1 pork tenderloin (1 pound)1 tablespoon olive oil2 teaspoons coarsely ground pepper1-1/2 teaspoons paprika1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon chili powder1/2 teaspoon ground cinnamon1/4 teaspoon cayenne pepperMANGO SALSA:1 medium mango, peeled and cubed2 tablespoons minced fresh cilantro2 tablespoons lime juice1 tablespoon honey
Preparation
Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.
