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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

Ingredients

  • 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

Directions

  • 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: 0 starch, 3 lean meat, 0 fruit, 0 fat.

Reviews for Spicy Pork Tenderloin with Mango Salsa

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MY REVIEW
muffbear74 252334
Reviewed Aug. 7, 2016

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

MY REVIEW
scubacas 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 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!"

MY REVIEW
jensen427 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!"

MY REVIEW
kristimae 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.