Lamb Tenderloin Cubano With Mango Mojo

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (1 1/2 lb) lamb tenderloin, butterflied
• 1 cup chunky salsa, pace
• 7 1/2 ounces chorizo sausage (about 2 cups) or 7 1/2 ounces pepperoni, cooked, chopped (about 2 cups)
• 1/2 cup herbed croutons, pepperidge farm garlic, crushed
• 1 cup orange juice
• 3 tablespoons fresh cilantro leaves, chopped
• 2 tablespoons brown sugar, packed
• 1 mango, ripe, peeled, seeded and chopped (about 1 1/2 cups)

Recipe

• 1 put the lamb between 2 sheets of plastic wrap. working from the center, pound the lamb flat into a 14 x 6-inch rectangle. remove the plastic wrap. stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. spread the chorizo mixture lengthwise down the center of the lamb. fold the sides over the filling to form a 14-inch long roll. tie the lamb crosswise at 2-inch intervals with kitchen twine.
• 2 add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. cover and blend the mixture until it’s smooth and pour into a 10-inch skillet. heat over medium-high heat to a boil. reduce the heat to medium-low. cook and stir for 20 minutes or until the sauce thickens.
• 3 lightly oil the grill rack and heat the grill to medium. grill the lamb for 20 to 30 minutes or until cooked through but slightly pink, turning the lamb over halfway through cooking.
• 4 remove the lamb from the grill and let stand 10 minutes. thinly slice the lamb and serve with the mango sauce.