BBQ Pork Tenderloin and Mango Pasta

An unusual combination makes a very flavorful and unique dish.

3 pounds Barilla pasta
3 pounds cut into 1/2-inch cubes pork tenderloin
12 ounces barbecue sauce
1/2 cup olive oil
1 1/2 pounds finely diced onion
3 tablespoons minced garlic
22 ounces cherry tomatoes, small, whole
54 ounces diced red, yellow and orange bell peppers
6 minced jalapeños
1 1/2 pounds peeled and diced mangos
24 ounces white wine
1 1/2 ounces chopped fresh cilantro
As needed grated parmesan cheese
  1. Mix the cubed pork with the barbecue sauce. Cover and refrigerate for 3 to 4 hours before cooking.
  2. Parcook the Barilla pasta for half the time indicated on the package. Drain and rinse with cool water.
  3. Toss with olive oil just to coat. Cover and refrigerate until needed (3 to 4 hrs).
  4. Sauté the onions and garlic in the oil until translucent. Add the pork and sauce and sauté until it is about half cooked.
  5. Add the mangos and sauté for 2 to 3 minutes. Add the wine and cilantro and sauté for 3 to 4 minutes until well combined. Season to taste with salt and pepper.

For each serving, to order: Combine 1 cup pasta and 1½ cups sauce in a pan and bring to a simmer. Heat through and garnish with Parmesan, if desired.