I love the combination of smoky and sweet in this pork tenderloin recipe. The sweetness of the mango complements the smokiness of the chili powder so well. Serve alongside my mango broccoli slaw!
What you'll need:
1 - 1 1/2 lb. pork tenderloin, trimmed of silver skin if needed
2 tbsp chili powder
1 tsp garlic powder
1 tsp chipotle powder
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne pepper (optional)
2 ripe mangos, diced
1/2 cup cherry tomatoes, diced
1/3 cup red onion, diced
1/4 cup cilantro, diced
1 tbsp lime juice
2 tsp EVOO
1 tsp kosher salt
1 tsp fresh jalapeño, minced (optional)
Add spices to pork tenderloin in a large ziplock bag, and rub spices evenly over pork. Allow to marinade in fridge any where from 15 minutes to a few hours. Meanwhile, prepare your mango salsa.
In a mixing bowl, combine diced mango, tomatoes, red onion, cilantro, lime juice, EVOO, salt and jalapeño (optional). Stir until thoroughly combined. Allow to sit while pork is cooking.
There are two options for cooking the pork tenderloin: grill or oven. Both ways turn out great so it really is just preference.
Grill: Cook on a lightly greased grill grate for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Oven: Preheat oven to 400 degrees. Heat a grill pan over high heat on the stove. Add 1 tbsp EVOO and sear pork on all sides, about 2 minutes per side. Transfer oven-safe pan to the oven and cook about 20 minutes or until internal temperature reaches 150 degrees. Let pork stand at room temperature 5 to 10 minutes before slicing.
Serve mango salsa on top of sliced pork tenderloin. I served this dish alongside my Mango Broccoli Slaw as well as some steamed kale.