Pork Tenderloin with Mango-Chili Sauce
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 357.1
- Total Fat: 12.2 g
- Cholesterol: 89.6 mg
- Sodium: 169.5 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 3.5 g
- Protein: 35.0 g
IntroductionSmoky cumin-rubbed pork gets topped with spicy sweet sauce for a quick weeknight meal.
Smoky cumin-rubbed pork gets topped with spicy sweet sauce for a quick weeknight meal.
16 ounces pork tenderloin, trimmed of fat
1 garlic clove, minced
1 teaspoon ground cumin
pinch kosher or sea salt
pinch cracked black pepper
2 teaspoons olive oil
1 large red onion, diced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
1 Anaheim pepper, diced*
1/2 cup chicken or vegetable stock
1/2 cup salsa verde (green salsa)
2 mangos, peeled and flesh diced **
1/4 cup chopped cilantro
* An Anaheim pepper is a mild chili pepper. Swap it for a poblano. Remove the seeds and white ribs for less heat.
** Or use 2 cups thawed frozen mango
You can also use this sauce on grilled pork chops, as we did in the photo.
Choose a low-sodium salsa or swap the salsa verde for two pureed tomatillos and a pinch of ground cumin.
Serve with brown rice or whole-wheat couscous, plus a serving of your favorite green veggies. You could also add 4 cups fresh or frozen spinach into the sauce.
Combine the garlic, cumin, salt and pepper in a small dish.
Pat the pork dry with paper towels.
Rub the spice mixture over the pork.
Heat a large oven-safe skillet over medium heat, then coat with a generous layer of cooking spray.
Add the pork to the pan and sear it on all sides. This should take about 90 seconds per side.
Transfer the skillet to the oven, and cook for 18-20 minutes, until the internal temperature reaches 145 degrees Fahrenheit.
Meanwhile, place a medium skillet or saucepan over medium heat.
Add the oil to the hot pan, then add the onions and peppers.
Cook for 3-4 minutes, until the vegetables are tender.
Add the stock and salsa and cook another two minutes.
Remove from heat, add mango and cilantro, and stir to combine.
Remove the pork from the oven and allow to rest for a few minutes, then thinly slice it.
Ladle one cup sauce onto each plate and top with 2-3 ounces of pork.
Serving Size: Makes 4 servings, 1 cup sauce with 2-3 ounces of pork.
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Member Ratings For This Recipe
This is very yummy! I ended up pouring extra liquid off the sauce, so I'm thinking the broth is not necessary, but I guess it depends on personal preference. I also used chops instead of a loin as suggested, and that they did NOT need to be cooked as long as stated and I bet a loin wouldn't either. - 8/3/14