Glazed Pork With Grilled Mango and Coconut Garlic Aioli

 This is by Chef Marcus Samuelsson and made on the TODAY show. It was a bit complicated but fun.

Chef notes: I paired savory, churrasco-style pork with smoky grilled mango to capture the vibrant, tropical energy of Brazil's national team. The coconut garlic aioli ties the plate together as a direct tribute to the bold,soulful roots of Afro-Brazilian cooking.

TECHNIQUE TIP: Turn the tenderloin frequently on the grill to avoid burning. 

SWAP OPTION: For a lighter aioli, swap the 1 cup of mayonnaise for 1 cup of plain, full-fat Greek yogurt.

Honey Chili Glaze 

1/4 cup honey 

1/4 cup soy sauce 

2 tablespoons roasted garlic puree 

1 tablespoon chili paste 

1/2 lime, juiced

Pork Tenderloin

• 2cups orange juice
• 2tablespoons soy sauce
• 2teaspoons kosher salt

• 1(1- to 1¼-pound) pork tenderloin (I used 2 thick boneless chops)
• Honey Chili Glaze (recipe above)

Grilled Mango

• 1ripe mango, cut into wedges
• 1teaspoon olive oil

• 1/2lime, juiced
• 1pinch kosher salt
• 
  
  • 
    
  • Coconut Cream Aioli
  • 1/2 c coconut cream (solids only) OOPS I used coconut milk by mistake!
    
  • 4cloves roasted garlic
  • 1/4cup cilantro leaves
  • 2tablespoons parsley leaves
  • 1lime, juiced
  • 
    
• 1/4 t cumin
• 1/4 t coriander
• 1/4 t smoked paprika
• 1 c mayonnaise
• kosher salt
• 
  

To Serve

fresh cilantro

lime wedges

Make the honey chili glaze:

In a small saucepan, combine all the glaze ingredients. Simmer for 5 to 7 minutes, until slightly thickened.

Make the pork tenderloin:

1.

In a large bowl, mix the orange juice, soy sauce and salt to combine.

2.

Add the pork to the marinade, cover and marinate in the refrigerator for a least 2 hours, up to overnight.

3.

Remove the pork from the marinade, pat dry with paper towels and let sit at room temperature.

4.

Meanwhile, preheat a large grill pan (or prepare a grill) over medium-high heat.

5.

Grill the pork, rotating it so that it chars evenly, until the internal temperature reaches 140 F, anywhere from 18 to 30 minutes. Brush with the honey chili glaze within the last 10 minutes of cooking.

6.

Rest for 10 minutes and apply another layer of glaze before slicing.

Make the grilled mango:

Toss the mango with olive oil and lime juice.

Grill for 1 to 2 minutes per side, until lightly charred. Season with a pinch of salt.

Make the coconut garlic cream:

In a blender or food processor, blend the coconut cream, roasted garlic, herbs, lime juice and spices until smooth.

Fold into mayonnaise. Season with salt and refrigerate until needed.

Serve:

Spread the coconut garlic aioli on a platter or plates. Arrange the sliced pork over the aioli. Add the grilled mango, drizzle with extra honey chili glaze and finish with fresh cilantro and lime wedges.