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2-3
20 minutes
15-20 minutes
¼ cup Duke’s mayo
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.
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