Tropical BBQ Pork

Ingredients Weight Measure
Ketchup 1/2 cup
Mango, pureed 1/2 cup
Cider vinegar 2 Tbsp.
Garlic, minced 1 clove
Onion, minced 1 Tbsp.
Brown sugar 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Pork tenderloins, cleaned, 1 lb. each 6 ea.

Tropical Pico de Gallo

Ingredients Weight Measure
Papaya, small dice 1/2 cup
Mango, small dice 1/4 cup
Green pepper, small dice 1/4 cup
Cilantro, chopped 2 Tbsp.
Maple vinegar 1 Tbsp.
Lime, juiced 1/2 ea.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.


  1. For the Tropical BBQ Pork, combine all ingredients except pork tenderloins.
  2. Cut tenderloins into equal halves. Marinate tenderloin in sauce for at least 1 hour, preferably overnight.
  3. Combine ingredients for the Tropical Pico de Gallo and chill.
  4. Place tenderloins on a hot grill. Cook, turning regularly to prevent burning, until pork reaches 150°F internal temperature (approximately 20 minutes).
  5. Serve the pork with the Tropical Pico de Gallo.

Yield: 12 servings