If you’re looking for something delicious to make with that pork tenderloin that you picked up at the store, you definitely should try this recipe for Pork Tenderloin with Mango Lime Salsa.
In this recipe, the pork is sliced into medallions (crosswise slices) that you’ll be simply cooking in a skillet with a little salt and pepper and a rub of olive oil. The real flavor in this dish is going to come from the glaze that is drizzled onto the pork and the mango salsa it’s served with.
If you happen to be following the Weight Watchers WW Plan, there is a link to the WW Points in the recipe card at the end of this post.
The mango salsa simply made up of fresh mango, cilantro, lime juice, lime zest, green onion, red pepper flakes, olive oil and salt. That’s it. It’s totally fresh, and it is delicious when eaten with the pork.
The pork is topped with a simple orange glaze. It’s orange juice simmered until syrupy with the white part of the green onions.
If you’re worried about the red pepper flakes creating too much spice in this recipe, you can certainly cut down on the amount used or just leave them out completely. I don’t think they add a huge amount of spice to the overall flavor of the dish, but I know some people are a little sensitive to spice!
My son is absolutely crazy for mangos. He thought this dinner was just about the best thing ever. If I’m making this for my family, I don’t put quite as much garnish on my finished dish as you see in the photos above. If I’m making it for a dinner party, I like to dress it up a bit more.
Pork Tenderloin with Mango Lime Salsa
- 16 ounces pork tenderloin
- ¾ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 2 teaspoons extra virgin olive oil, divided
- 1 medium ripe mango, peeled and cut into ½-inch cubes
- 1 heaping tablespoon chopped fresh cilantro
- 3 whole green onions (white and green parts separated)
- ¼ teaspoon grated lime zest
- 2 teaspoons freshly squeezed lime juice
- ⅛ to ¼ teaspoon red pepper flakes
- ¼ cup freshly squeezed orange juice
- Slice pork crosswise into ¾-inch-thick medallions, leaving narrow "tail" portion 1-inch-thick. Press each medallion with heel of your hand to flatten slightly. Season both sides with salt and pepper, and rub surface with about 1 teaspoon of the olive oil so all surfaces are lightly coated. Set aside.
- In a medium bowl, combine the mango, cilantro, green parts of the green onion (reserve white parts), lime zest, lime juice and red pepper. Add remaining 1 teaspoon olive oil, and salt to taste.
- Heat a medium skillet (preferably cast iron or non-stick) over medium-high heat. When hot, sauté the pork medallions in a single layer (do this in batches if necessary), until browned and just cooked through, 2 to 3 minutes per side. (You may cut one medallion to check for doneness; there should be a trace of pink.) Transfer pork to a plate to rest.
- Return the skillet to medium heat, add the reserved white scallions, and sauté for 1 minute. Add the orange juice, scrape bottom of skillet with a wooden spoon, and bring to a boil. Boil until slightly syrupy, another minute. Return the pork to the skillet, turning to reheat and coat with glaze. Serve immediately, drizzling any remaining glaze over the top and putting the salsa on the side.