Ingredients

• 2 boneless pork loin (1 1/2 pounds each)
• 1/4 cup Bobby Flay Spice Rub for Beef and Pork, or your favorite
• Salt
• Mesa BBQ Sauce, or your favorite
• 8 sandwich rolls (Kaiser rolls)
• 2 red peppers, grilled and julienned
• 2 yellow peppers, grilled and julienned
• 1 red onion, grilled and thinly sliced
• 2 tablespoons olive oil
• 1 small onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• Pinch cloves
• 1 small habanero pepper, seeded and finely chopped
• 1 large mango, peeled, pit removed and coarsely chopped
• 1 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• Salt and freshly ground pepper

Instructions

1. Preheat grill. Rub each tenderloin with spice rub and season with salt. Grill for 4 to 5 minutes per side, brushing with the bbq sauce every few minutes. Let rest 10 minutes and slice on the bias into 1/2-inch thick slices. Place 3 to 4 slices of pork on each roll, top with some of the peppers and onions and a dollop of Mango Ketchup.
2. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.