Pork Tenderloin with Mango Salsa

Pork Tenderloin with Mango Salsa Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)
Total time: 38 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 38 Minutes

Nutritional Information

Calories 232
Fat 9.9 g
Satfat 2 g
Monofat 6.1 g
Polyfat 1.2 g
Protein 22.8 g
Carbohydrate 12.7 g
Fiber 1.4 g
Cholesterol 62 mg
Iron 1.2 mg
Sodium 346 mg
Calcium 16 mg


Cooking spray
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup chopped red onion
2 tablespoons olive oil
1 tablespoon cider vinegar
2 teaspoons sugar
1/2 teaspoon grated lemon rind
1 ripe mango, peeled and chopped
1 serrano pepper, seeded and finely chopped
1/4 cup small mint leaves


1. Heat a skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 16 minutes or until a thermometer registers 145°, turning to brown on all sides. Remove pork; let stand for 10 minutes.

2. Combine red onion and the next 6 ingredients (through serrano pepper); toss. Sprinkle mixture with remaining 1/4 teaspoon salt and mint; toss. Slice pork crosswise; serve with mango salsa.

David Bonom,

Cooking Light

May 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note