This recipe is delicious! Savory and sweet -- I used it to roast a much bigger tenderloin, about 2-2.5 lbs. I did 1 hour and 10 minutes at 375 F. The mango sambal is also outstanding. I put the ingredients into a food processor, omitted the chili, and added a tbsp of applesauce. The result was great!
Spice-Rubbed Pork Tenderloin with Mango Sambal
Comments and Reviews 1-4 of 4
EmilyCooks Posted: 05/11/10
crimegirl Posted: 06/29/10
This is absolutely fabulous! And so easy to make, especially if you buy the mango in season when it's already sliced and cut up in the grocery store. For those of you (like me) who can't handle spicy peppers, we subbed an Anaheim pepper and it was awesome! We had it with some brown basmati rice, but I think it would be really good with with some black beans too, along with a very simple tossed salad or a slaw. A perfect summer weeknight meal.
Lindsey79 Posted: 12/23/10
Simply a perfect blend of spices! It was so simple and easy and the best thing was I didn't have to run to the store for any ingredients. I did not have the dried thyme so I omitted it. I added a few red pepper flakes for a little more kick. I also cooked the meat for an extra 7 minutes. It was juicy and tender, but next time I might try cooking closer to the 20 min. I did not make the mango sambal do to the fact that they are out of season.
LaurenVan Posted: 05/18/11
Very good, easy weeknight meal. I didn't have a fresh serrano, so I used 1 TBSP. of pickled jalapeño pepper, also subbed oyster sauce for the fish sauce.