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Spicy Pork Tenderloin with Mango Salsa Recipe

Spicy Pork Tenderloin with Mango Salsa Recipe

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. YIELD: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


  • 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).

Nutritional Facts

1 3 ounces cooked pork with 1/2 cup salsa : 222 calories, 8g fat (2g saturated fat), 63mg cholesterol, 345mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.

Reviews for Spicy Pork Tenderloin with Mango Salsa

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muffbear74 User ID: 209131 252334
Reviewed Aug. 7, 2016

"My husband and I really liked this. The mango salsa balanced the spiciness of the pork perfectly."

scubacas User ID: 5298067 132029
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 I had to bring it in and finish it in the oven. I paired this with hot & zesty quinoa and a baked sweet was really enjoyable!"

jensen427 User ID: 5826614 126651
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!"

kristimae User ID: 1367984 192260
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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Wine Pairings

Light-Bodied Red Wine

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