Chili Espresso Pork Tenderloin with Mango Cucumber Salsa

The warm sunny days of spring have worked their magic and filled our Farmer's Markets with an eagerly anticipated bounty of produce.  Baskets overflowing with everything from fresh herbs and greens to carrots and beets and my favorite snap peas fill table after table.  Aromas of sweet strawberries permeate the area while children walk around with red stained chins from sampling the juicy treats.

Considering myself extraordinarily lucky, I have no less than 3 favorite markets to attend each week.  If I were to stretch my mile radius the options would become even more bountiful, however I'm satisfied (for the moment) with my 3 favorites.  Wednesdays offer a lovely afternoon market in downtown Carlsbad where my favorite local heirloom pesticide free tomatoes are just starting to make a most welcomed appearance.  Saturday mornings get and early start in Vista where vendors of all sorts arrive and are ready to sell by 8 AM.  Here I find my favored Herbed Olive Oils and local orange blossom honeys along with the best organic strawberries I've yet to find.  And then we have Sunday, a more leisurely market in Leucadia starting mid morning and featuring an entire row organic produce in addition to numerous prepared hot food offerings.

A recent new discovery at the Leucadia Market had me earnestly perusing the Salt Farm Gourmet Salt table.  Filled with over 20 types of salts and salt blends packaged in attractive little bottles I had a difficult time choosing only three to bring home.  After much discussion and back and forth decision making, my husband and I decided on a smoky salt, espresso salt and an Asian Salt blend.

Arriving home my planned Pork Tenderloin with a Chili Espresso Rub seemed to be the perfect way to try out my new salt finds!  Mixing a few pinches of the smoky and espresso infused salts into the rub brought a new depth of flavor to the table.  Adding ground espresso directly to the rub along with cumin, chili powder, ginger and coriander gave our pork a mouthwatering flavor and topping the grilled slices with a sweet mango salsa completed the package.  Tender and bursting with flavor the meal was finished off with grilled asparagus, a salad of market fresh tossed greens and veggies and of course, Liv's chocolate dipped strawberries.  Welcome spring!!

Grilled Chili Espresso Pork Tenderloin with Mango Cucumber Salsa
(Printer friendly recipe)

Rub

2 Tbs dark brown sugar
1 Tbs finely ground espresso
1 Tbs ground coriander
2 Tsp ground cumin
1 tsp ground ginger
1-2 tsp red chili flakes or chili powder
salt and pepper to taste (I used smoky and espresso flavored salts - about a generous 1/4 tsp) 

1 or 2 pork tenderloins 

Mango Salsa

1 - 2 mangoes
1/2 cup peeled diced cucumber (or unpeeled Persian Cucumber)

1 Tbs diced jalapeño
1/3 cup diced onion (we used scallions)
2 Tbs lime juice
1/4 cup chopped cilantro
Salt to taste

In a small bowl whisk rub ingredients together.

In a medium bowl mix salsa ingredients together, taste and adjust ingredients to taste.

Rub the rub mixture over pork tenderloins and prepare grill to medium high heat.  When grill is hot place tenderloins onto grill and lower the direct heat to medium low.  Turning occasionally, grill until the pork is about 140 degrees when measure with a meat thermometer and allow pork to rest for about 10 minutes.

Slice pork and serve with salsa.