Spicy Pork Tenderloin with Mango Salsa Recipe
Spicy Pork Tenderloin with Mango Salsa Recipe photo by Taste of Home

Spicy Pork Tenderloin with Mango Salsa Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Grill: 25 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling Grill: 25 min.
MAKES: 4 servings


  • 1 pork tenderloin (1 pound)
  • 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
  • 1 medium mango, peeled and cubed
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon honey

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.


  1. Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes.
  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. 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.
  3. In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork. Yield: 4 servings (2 cups salsa).
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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Reviewed May. 7, 2011

"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 Apr. 19, 2011

"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 Apr. 12, 2011

"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."

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