Spicy Pork Tenderloin with Mango Salsa Recipe
- 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
- MANGO SALSA:
- 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 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).
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
"I looked up this recipe because my ORIGINAL Taste of Home recipe was buried, and upon reading this realized that it is much different than the first recipe. So I decided to look deeper in my recipe pile (LOL) and I am including the original recipe because many of you stated it was too spicy, this version is WONDERFUL!!Rub: 1 to 3 Tbs. chili powder (I use 3 Tbs.), 1 tsp. Salt, 1/4 tsp. ground ginger, 1/4 tsp. ground thyme, 1/4 tsp. black pepper. This makes enough for 2, 1 pound pork tenderloins. After rubbing with spice mixture, refrigerate at least 2 hours or up to 4 hours before grilling.The salsa recipe in the recipe i have also is different, and is DELICIOUS!!!Peach & Mango Salsa: 3 peeled and diced fresh mangos, 1 peeled and diced fresh peach, 1/4 cup diced red onion, 1 or 2 diced seeded and ribs trimmed from jalapenos, 2 cloves garlic, minced, 2 tsp. rice wine vinegar, 1 tsp. lime juice, 1/4 tsp. ground black pepper and 1/2 cup chopped cilantro. Refrigerate several hours before serving. This is SO yummy!"
"My husband and I really liked this. The mango salsa balanced the spiciness of the pork perfectly."
"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!"
"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!"
"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."