We arrived back from a very relaxing week in Maui early this morning, after a red-eye flight. I'm not a huge fan of red-eye's, and this was the first one we took with a toddler. She did surprisingly well, but we all needed to go straight to bed when we got home. On days like this I usually opt for take-out or scarfing whatever is leftover from the box of mac and cheese I make for Molly. However, I was inspired today by a friend who is doing a 30 day challenge to eat clean. We were chatting about it earlier today and it made me think twice about my dinner. So instead I took a look at what I had picked up at the grocery store today, and decided to make a grilled pork tenderloin and put that together with a strawberry mango salsa. We had to buy mango's at the grocery store today because Molly fell in love with them in Maui. Now these ones definitely weren't as good as the ones in Hawaii, but paired with fresh local strawberries they really added a lot to our dinner.
Grilled Pork Tenderloin (all measurements approximate)
- 1 small pork tenderloin
- 1/3 cup olive oil
- 2-4 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tbsp dijon mustard
Mix all ingredients together, minus the pork, in bowl. Add pork and turn to coat. Let marinade for 15-30 minutes. When it is time to grill, use the following 7-6-5 method (adjusted if the pork tenderloin is larger). Preheat grill on high. Add pork and close lid for 7 minutes. Open lid, turn pork and cook 6 minutes with lid open. Turn pork, turn off BBQ, close lid and leave for 5 minutes. No further tenting required. Serve with salsa, recipe below.
Strawberry Mango Salsa
- 1 ripe mango, diced
- 4-5 strawberries, diced
- 1 tsp lemon juice
- 1 tsp honey
Mix all ingredients and let sit for 10 - 20 minutes while pork is cooking.
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