Pork Tenderloin with Mango-Chili Sauce

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Pork Tenderloin with Mango-Chili Sauce

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Nutritional Info
  • 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

View full nutritional breakdown of Pork Tenderloin with Mango-Chili Sauce calories by ingredient
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Introduction

Smoky 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.

Number of Servings: 4

Ingredients

    Pork:
    16 ounces pork tenderloin, trimmed of fat
    1 garlic clove, minced
    1 teaspoon ground cumin
    pinch kosher or sea salt
    pinch cracked black pepper

    Sauce:
    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

Tips

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.


Directions

Preheat the oven to 400 degrees Fahrenheit.
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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  • Incredible!
    1 of 1 people found this review helpful
    Even my picky kids like this recipe! We served with rice and corn, and it was delicious. - 4/17/13

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  • Incredible!
    1 of 3 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/20/12

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  • Incredible!
    1 of 1 people found this review helpful
    Great recipe! Enjoyed by husband, neighbors & me! I will make this again for sure! - 10/7/12

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  • 1 of 1 people found this review helpful
    Served on top a bed of rice, this is a very satisfying meal. The portions listed are realistic. Yum! - 9/22/12

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  • Remarkably flavored and very tender! Will make again for company! Try this one!! - 9/6/14

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