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Photography: Becky-Stayner; Styling: Melanie J. Clarke Photo by: Photography: Becky-Stayner; Styling: Melanie J. Clarke

Pork Tenderloin with Fresh Mango Salsa

Look for mangoes that gently yield to pressure and smell fruity.

Cooking Light JULY 2003

  • Yield: 8 servings (serving size: 2 pork medallions and about 3 tablespoons salsa)


  • 2 (1-pound) pork tenderloins, trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups diced peeled mango (about 2 large)
  • 1 teaspoon grated orange rind
  • 3 tablespoons diagonally sliced green onions
  • 2 teaspoons grated peeled fresh ginger
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon olive oil


Cut each tenderloin crosswise into 8 pieces. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper.

Combine mango and next 6 ingredients (mango through cardamom).

Heat oil in a large nonstick skillet over medium-high heat. Add half of pork; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining pork. Serve with mango salsa.

Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 22%
  • Fat: 4.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 27.5g
  • Carbohydrate: 9.9g
  • Fiber: 1.2g
  • Cholesterol: 67mg
  • Iron: 1.6mg
  • Sodium: 349mg
  • Calcium: 15mg

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Pork Tenderloin with Fresh Mango Salsa recipe