Pork Roast with Mango Salsa Recipe
Pork Roast with Mango Salsa Recipe photo by Taste of Home

Pork Roast with Mango Salsa Recipe

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"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."
TOTAL TIME: Prep: 25 min. + marinating Grill: 1-1/4 hours + standing
MAKES:8 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + marinating Grill: 1-1/4 hours + standing
MAKES: 8 servings


  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 boneless whole pork loin roast (2-1/2 pounds)
  • SALSA:
  • 1 medium mango, peeled and chopped
  • 1/2 cup chopped seeded plum tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup chopped peeled cucumber
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon dry red wine or cider vinegar
  • 1 teaspoon ground cumin

Nutritional Facts

3 ounces cooked pork with 1/4 cup salsa equals 256 calories, 11 g fat (4 g saturated fat), 79 mg cholesterol, 218 mg sodium, 10 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fruit


  1. In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving.
  2. 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. If baking the roast, place on a rack in a shallow roasting pan.
  3. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a meat thermometer reads 160°.
  4. Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa. Yield: 8 servings.
Originally published as Pork Roast with Mango Salsa in Light & Tasty June/July 2006, p33

Light-Bodied Red Wine

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

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Reviewed Jun. 29, 2014

"Awesome recipe...the meat is good and the salsa is fantastic! I have to make extra since everyone likes it so much! The salsa is great with chips too!"

Reviewed Aug. 23, 2011

"This was delicious! My husband and I really don't care for mango, but it was awesome in this salsa. We had extra salsa and ate it on ham steak."

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