Source: dLife

Marinated grilled pork tenderloin with a mango salsa.

Servings

1 tbsp low sodium soy sauce
0.25 tsp black pepper
3 medium garlic cloves , minced
1.5 lb pork tenderloin (single loin)
1 fresh mango , seeded, peeled, and chopped (1 cup)
0.25 cup fresh chopped onion
2 tbsp brown sugar
1 tbsp banana peppers (more to taste)
0.5 tsp lime peel zest , finely shredded
1 tbsp fresh lime juice
0.12 tsp salt
1 cup fresh raspberries
1 medium limes , cut in wedges (optional)

1 Preheat grill to medium low.
2 Combine soy sauce, black pepper, and garlic. Trim fat from meat.
3 Use a sharp knife to score top and bottom of roast in a diamond pattern, making cuts 1/4" deep. Rub garlic mixture onto meat.
4 Insert meat thermometer near center of roast.
5 Place meat on rack in roasting pan on grill rack. Cover and grill about 1 hour or until the meat thermometer registers 155°F.
6 Remove meat from grill. Cover with foil and let stand 15 minutes. Temperature of meat after standing should be 160°F.
7 In small bowl, combine half of mango, and all of onion, brown sugar, banana pepper, lime peel, lime juice, and salt.
8 Tear off at 24x18-inch piece of heavy foil. Fold in half to make an 18x12-inch rectangle.
9 Spoon mango mixture onto center of foil. Bring up 2 opposite edges; fold foil to enclose the mixture, leaving space for steam to build.
10 Grill packet on the rack of an uncovered grill directly over medium coals about 10 minutes or until heated through.
11 Transfer mango mixture to a medium bowl. Gently stir in remaining mango and the raspberries. Serve with pork and, if desired, lime.