Mango Mojo Pork Tenderloin Bites with Shoestring Fries
By CJ Frazier
Prep
20 min
Cook
20 min
Serves
2–3
Difficulty
Medium
Ingredients
Pork tenderloin, cubed
Blackstone Garlic Citrus Mojo Seasoning
Vegetable oil
4-5 Russet potatoes
Blackstone Steakhouse Seasoning
1 cup pre-cut mango chunks
¼ cup orange juice
1 red Fresno chile, seeded and finely diced
2 limes (juice and zest)
¼ cup Duke’s mayo
Salt and pepper to taste
Sliced red Fresno chiles
Directions
In a blender or food processor, combine mango chunks, orange juice, diced Fresno chile, lime juice, and zest. Blend until smooth. Add mayo, salt, pepper, and a dash of Blackstone Garlic Citrus Mojo Seasoning. Adjust seasoning to taste and set aside.
Peel the Russet potatoes and cut them into thin shoestring strips using a mandoline or knife. Preheat a Blackstone griddle to medium heat and place an aluminum pan on top. Pour vegetable oil into the pan and heat until shimmering. Fry the potatoes in batches, stirring occasionally, for 4-5 minutes or until crispy and golden brown. Remove fries and drain on paper towels. Season immediately with Blackstone Garlic Citrus Mojo and Steakhouse Seasonings.
Cube the pork into bite-sized pieces. Toss the pork cubes with a drizzle of vegetable oil and season generously with Blackstone Garlic Citrus Mojo Seasoning. Sear the pork on the griddle until golden brown on all sides and cooked through, about 8-10 minutes.
Spread the Mango Mojo Sauce on a serving plate. Arrange the pork tenderloin bites and shoestring fries on top. Sprinkle with additional Blackstone Garlic Citrus Mojo Seasoning and garnish with sliced red Fresno chiles.
