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Spicy Pork Tenderloin Recipe

Spicy Pork Tenderloin Recipe photo by Taste of Home

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Cool, sweet mango salsa melds with the spicy rub on this pork tenderloin for a delicious, bold-flavored main dish. The colors and presentation are elegant. —Carolyn Cartelli, Parsippany, New Jersey

This recipe is:

Healthy

Diabetic Friendly

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Spicy Pork Tenderloin Recipe

Prep: 20 min. + chilling Grill: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1 Pork tenderloin (1 pound)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1 tablespoon olive oil
2 teaspoons coarsely ground pepper
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
MANGO SALSA:
1 medium mango, peeled and cubed
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon honey

Directions

Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork. Yield: 4 servings (2 cups salsa).

Nutritional Facts 3 ounces cooked pork with 1/2 cup salsa equals 222 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 345 mg sodium, 16 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.

Originally published as Spicy Pork Tenderloin in Healthy Cooking April/May 2011, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Spicy Pork Tenderloin

Spicy Pork Tenderloin

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Reviewed on May. 07, 2011 by scubacas

I love hot and spicy so that didn't bother me at all about this meal. I have never cooked using "indirect" heat and although I got the concept right I think I should have used a bunch more charcoal because as soon as I scooted it around to make room for the drip pan it began to go out...so I had to bring it in and finish it in the oven. I paired this with hot & zesty quinoa and a baked sweet potato...it was really enjoyable!

Reviewed on Apr. 19, 2011 by jensen427

yes, it was pretty spicy, but the salsa really helps to cool it down. If you're not afraid of a little heat, this recipe is great healthy choice. Definitely has flavor!

Reviewed on Apr. 12, 2011 by kristimae

This recipe was entirely too spicy for my family and we aren't afraid of a little spice! It just wasn't our favorite, would I make it again with less spice? Probably not. I had high hopes for this meal, but it didn't deliver.