Say it with me now: Ata-ulf-o!

Yesterday we were working on a project for the National Mango Board that highlights the juicy, creamy Ataulfo variety and we had a few to spare here in the office. What is a mango-loving girl to do? Well! I was in the mood for a juicy pork tenderloin and lo-and-behold came across this Spice-Rubbed Pork Tenderloin with Mango Sambal from Cooking Light.
I wanted to share what the Web site says about this recipe because after enjoying this delicious dish, I completely agree: 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.

This dish came together in no time and the sambal (which I’ve never made before) was a simple dump and pour like a fruit salsa. The spice rub on this was wicked. With the sweet brown sugar, spice from the chili powder and savory garlic and onion powder it rocked the tenderloin. Enjoy this any time of year with any kind of mango variety or try it with Ataulfos now!

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