Spicy Pork Tenderloin with Mango Salsa
Total TimePrep: 20 min. + chilling Grill: 25 min.
Makes4 servings (2 cups salsa)
- 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
- Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes.
- 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.
- In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.
Nutrition Facts1 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.
Apr 14, 2017
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!
Aug 7, 2016
My husband and I really liked this. The mango salsa balanced the spiciness of the pork perfectly.
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!
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!
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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