Tropical Pork Tenderloin with Mango Salsa


  • Makes3 to 4 servings
Tropical Pork Tenderloin with Mango Salsa

Brighten up mid-winter dinners with this mild, spice-rubbed pork tenderloin with mango salsa.


  • vegetable oil, or olive oil for brushing

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1/4 tsp garlic powder

  • 1/4 tsp paprika

  • 1/4 tsp salt

  • 1 large pork tenderloin

  • 1 mango

  • 1/2 cup chopped red sweet pepper

  • 2 tbsp finely chopped cilantro

  • 1 tbsp lime juice

  • 1/4 tsp salt

  • finely minced jalapeno pepper, to taste


  • Preheat oven to 400°F (200°C). Lightly oil a small rimmed baking sheet. In small bowl, stir cinnamon, ginger, cloves, garlic powder, paprika and salt together. Brush pork with oil, then rub spice mixture all over. Roast in centre of preheated oven for 20-25 minutes, until pork is firm when pressed, and has an internal temperature of 150-155°F (65-68°C).

  • Meanwhile, peel mango and cut into 1/2 in (1 cm) cubes. Place in bowl with red pepper, cilantro, lime juice, salt, and finely minced jalapeno pepper to taste.

  • Roll cooked whole tenderloin in any pork juice on the baking sheet. Let stand 5 minutes, then cut into 1/2 in (1 cm) thick slices. Serve with salsa, alongside cooked rice and green beans. Refrigerate leftover salsa for up to 2 days.

  • In a serving: 159 calories, 25 g protein, 3 g fat, 7 g carbs, 1 g dietary fibre, 1 mg iron

This article was originally published on Jan 01, 2011

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