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Citrus & Chili Glazed Tenderloin

Citrus & Chili Glazed Tenderloin

Time Involved
< 40 min
# of Ingredients
Skill Level
2 tbsp (30mL) 
Chopped fresh oregano
2 tsp (10mL) 
Chili powder
½ tsp (2mL) 
Ground cumin
½ tsp (2mL) 
Finely grated orange rind
¾ cup (175mL) 
Orange juice
¼ tsp (1mL) 
Fresh ground black pepper
1 lb (500g) 
Maple Leaf Prime Pork Tenderloin
Mango, diced
Half sweet red pepper, diced
2 pinches (30mL) 
Chopped fresh coriander
Green onion, finely chopped
2 tsp (10mL) 
Apple cider or white vinegar

COMBINE oregano, chili powder, cumin, orange rind and juice in a small saucepan and bring to a boil. Simmer for about 10 minutes or until reduced by half.

SPRINKLE pork with pepper and spoon on 3 tbsp (45 mL) of the glaze, turning to coat. Place tenderloin on greased grill over medium high heat and grill for about 18 minutes, turning and brushing often with remaining glaze until internal temperature reaches 160˚F (70˚C) and 160˚F (70˚C). Remove to cutting board and let stand for 5 minutes.

STIR together mango, red pepper, coriander, onion and vinegar in a bowl. Slice tenderloin and serve with salsa.

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