Pork Tenderloin with Mango Salsa

Photo: Randy Mayor; Styling: Lindsey Lower

Yield: Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)
Recipe from Cooking Light

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Recipe Time

Hands On: 23 Minutes
Total: 38 Minutes

Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 9.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 22.8g
  • Carbohydrate: 12.7g
  • Fiber: 1.4g
  • Cholesterol: 62mg
  • Iron: 1.2mg
  • Sodium: 346mg
  • Calcium: 16mg


  • 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. 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. 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.
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