Best 11 Pork Tenderloin With Mango Relish Recipes

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Are you looking for a delicious and easy-to-make pork tenderloin recipe that is guaranteed to impress your family and friends? Look no further! This article will provide you with a step-by-step guide to creating a mouthwatering pork tenderloin with a tangy and tropical mango relish that will tantalize your taste buds. Whether you are a seasoned cook or just starting out, this recipe is perfect for any skill level. So get ready to embark on a culinary journey and discover the perfect blend of flavors in this exquisite dish.

Here are our top 11 tried and tested recipes!

PORK TENDERLOIN WITH MANGO RELISH



Pork Tenderloin with Mango Relish image

Colorful mango relish is a refreshing counterpoint to the "heat" in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground chipotle pepper
1/2 teaspoon smoked Spanish paprika
2 pork tenderloins (3/4 pound each)
MANGO RELISH:
1 medium mango, peeled and chopped
2 plum tomatoes, seeded and chopped
1/3 cup chopped onion
1/3 cup chopped seeded peeled cucumber
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
3 tablespoons lime juice

Steps:

  • In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.

Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

MANGO PORK TENDERLOIN



Mango Pork Tenderloin image

Discover a new favorite with our Mango Pork Tenderloin recipe. This Mango Pork Tenderloin recipe features a fresh mango and bacon stuffing.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 10

8 slices OSCAR MAYER Bacon, chopped
1 red onion, sliced
1 clove garlic, thinly sliced
2 mangos, cut into matchlike sticks
1/2 cup chopped fresh cilantro
1/3 cup golden raisins
2 pork tenderloins (2 lb.), butterflied
1/4 cup KRAFT Real Mayo
37 round buttery crackers, finely crushed (about 1-1/2 cups)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oven to 350ºF.
  • Cook and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
  • Place tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.
  • Bake meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.
  • Remove meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.

Nutrition Facts : Calories 410, Fat 20 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

ROASTED PORK TENDERLOIN WITH MINTED MANGO RELISH



Roasted Pork Tenderloin With Minted Mango Relish image

This easy to make pork tenderloin dish with mango relish is an elegant dish to serve for family or friends. I found this recipe in a Southwest Parent magazine.

Provided by CarolAT

Categories     Pork

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 (1 lb) pork tenderloin
1/3 cup orange juice
2 tablespoons molasses
1 tablespoon fresh ginger, grated
1 teaspoon ground coriander
1 mango, peeled and diced
2 tablespoons of fresh mint, chopped
2 tablespoons dried cranberries (or cherries)
1 tablespoon seasoned rice vinegar
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a resealable plastic bag, combine pork, orange juice, molasses, ginger, and coriander; turn to coat. Marinate 4 to 24 hours.
  • Remove pork, discard marinade.
  • Heat oven to 450 degrees. Place pork in shallow roasting pan; roast 20 to 25 minutes or until internal temperature is 155 degrees; remove from oven. Let stand 5 minutes before slicing.
  • For the relish: Combine all ingredients in a small bowl and serve with pork.

Nutrition Facts : Calories 198.5, Fat 4.7, SaturatedFat 1.5, Cholesterol 82.1, Sodium 68.7, Carbohydrate 11.7, Fiber 1, Sugar 9.5, Protein 26.6

PORK TENDERLOINS WITH MANGO SAUCE



Pork Tenderloins with Mango Sauce image

Provided by Metro

Time 55m

Yield 4

Number Of Ingredients 4

2 x 3/4 lb (2 x 350 g) pork tenderloin
2 tsp. (10 mL) organic canola oil
1 tsp. (5 mL) dried rosemary
1 tsp. (5 mL) dried thyme

Steps:

  • Preheat oven to 400°F (200°C).Brush tenderloins with oil and rub with rosemary and thyme. Place on an oiled rack in a roasting pan.Sauce:Purée mangoes in the blender. In a saucepan, combine puréed mangoes, sugar, wine vinegar, white wine and ginger. Stir over low heat, keeping mixture under a boil, until sugar dissolves. Remove from heat and season.Pork tenderloins:Roast 10 minutes. Reduce heat to 325°F (160°C).and roast about 15 minutes more or until a meat thermometer inserted in the middle of the meat reads 160°F (70°C) and meat shows just a hint of pink when cut. Transfer tenderloins to a cutting board, cover with foil and let stand 10 minutes.Cut tenderloins into thin slices. Spoon mango sauce into four plates, arrange slices over sauce and serve immediately.

ROAST PORK LOIN WITH MANGO DEMI-GLAZE



Roast Pork Loin with Mango Demi-Glaze image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 (2 to 3-pound) boneless pork loin
1 tablespoon chopped rosemary leaves
1 tablespoon chopped thyme leaves
1 tablespoon chopped parsley leaves
3 tablespoons grapeseed oil
Salt and freshly ground black pepper
1 quart beef stock
1 red onion, quartered
2 sprigs each: parsley, thyme and rosemary
2 cups red wine
1 teaspoon granulated sugar
Salt and freshly ground black pepper
1 cup mango puree
2 tablespoons butter, room temperature

Steps:

  • Score the top of the pork loin, with a knife, creating 1/8-inch deep X's. In a bowl combine the rosemary, parsley, thyme, grapeseed oil and salt and pepper, to taste. Coat the pork loin with the herb rub and refrigerate for 20 to 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Put the pork on roasting rack, in a roasting pan. Roast until the pork is cooked through, about 25 to 30 minutes. Remove the pork from the oven to a cutting board and let it rest until ready to serve.
  • In a medium saucepan over high heat, add the beef stock, onion, herbs, wine, sugar and salt and pepper, to taste. Cook until the stock has reduced by 60 percent in volume. Remove from the heat and pour through a strainer, then return it to the pan over medium heat. Add the mango and continue to cook for 10 to 15 minutes, allowing the flavors to blend. Remove from the heat, whisk in the butter and keep warm. Slice the loin, arrange it on a serving platter and serve with the mango sauce.

MANGO PORK TENDERLOIN WITH SWEET GINGER RICE AND GRILLED PINEAPPLE



Mango Pork Tenderloin with Sweet Ginger Rice and Grilled Pineapple image

Provided by Food Network

Categories     main-dish

Time 7h5m

Yield 4 servings

Number Of Ingredients 32

3 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons seasoned salt
2 teaspoons ground black pepper
1 teaspoon ground red pepper flakes
1 teaspoon ground oregano
1 teaspoon dry mustard
1/2 teaspoon chili powder
1 package fresh pork tenderloin (2 loins)
1/2 cup soy sauce
1/2 cup white wine
1/2 cup fresh orange juice
1/4 cup ketchup
3 tablespoons peeled and chopped fresh ginger
4 to 5 peeled garlic cloves
2 tablespoons brown sugar
1/2 cup mango jam, recipe follows
1/4 cup Asian sweet chili sauce
1 cup chopped fresh sweet mango
1/3 cup sugar
1 tablespoon fresh lime juice
1 cup sushi rice
Cooking spray
1 tablespoon slivered pickled ginger
1 tablespoon fish sauce
1 tablespoon chili garlic sauce
2 tablespoons vegetable oil, plus 1 tablespoon
1 tablespoon butter
1 peeled and cored fresh pineapple
1/4 cup spiced rum
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Steps:

  • Mango Pork Tenderloin:
  • Combine all the dry rub ingredients in a small bowl.
  • Coat the loins with the dry rub, put them into a resealable plastic bag and refrigerate for 2 hours. Puree the soy sauce, white wine, orange juice, ketchup, ginger, garlic and sugar in a blender until smooth. Add the marinade to the tenderloins, and refrigerate for 4 to 6 hours.
  • Remove the tenderloins from the marinade and allow them to rest at room temperature for 30 minutes.
  • Combine all the ingredients in a nonstick saucepan over medium heat and simmer hard, stirring often, until the mango breaks down and thickens to a jam.
  • Transfer the marinade to a small saucepan over medium heat. Add the mango jam and the sweet chili sauce, and bring to a hard simmer. Reduce the mixture by 1/2 the volume, stirring occasionally, as the sugars can settle and burn. Remove 1/2 of the marinade to a small bowl and set aside for service.
  • Sweet Ginger Rice:
  • Cook the rice according to package directions. Coat the inside of an 8 by 8-inch baking dish with cooking spray.
  • Transfer 2 cups of the warm cooked rice to a mixing bowl. Add the pickled ginger, fish sauce and chili garlic sauce and gently combine. Press the mixture into the baking dish, cover and refrigerate until cooled and set, about 1 hour.
  • (When the pork loins have been put on the grill) gently turn the set rice cake out onto a cutting board. Cut the cake corner to corner to make 4 triangles. Heat the 2 tablespoons of oil in a nonstick skillet over medium heat. Carefully add the 4 rice cakes. If a part of the cake breaks away, gently press it back into shape. Saute on the first side until the cakes have caramelized, about 15 minutes. Carefully turn the cakes over, add 1 tablespoon oil and 1 tablespoon butter. Saute the second side until you can hear the caramelized cakes gently scratching the bottom when the pan is jiggled, about 10 to 15 minutes.
  • Grilled Pineapple:
  • Cut the pineapple lengthwise into logs or wedges, then cut in half and put them into a large bowl. Combine the rum, sugar and cinnamon in a small bowl and pour it over the pineapple. Allow it to sit at room temperature for 1 hour.
  • When the tenderloins have been removed from the grill to rest, grill the pineapple on medium-high heat for a couple minutes per side turning and basting with the rum sauce to achieve caramelized grill marks.
  • Prepare a charcoal or gas grill with 1 side medium-high heat and 1 side medium-low heat. Sear the loins on all 4 sides on medium-high for 3 minutes per side. Move the loins to the medium-low heat side. Baste with the marinade, close grill and cook, basting every 5 minutes, until the loins reach medium-rare or to desired doneness.
  • Remove the loins to a cutting board and cover loosely with foil. Let rest for 15 minutes before carving on the diagonal into 1/4-inch medallions. Transfer the medallions to a serving platter and serve with sweet ginger rice, grilled pineapple and reserved marinade.

MANGO RELISH



Mango Relish image

The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.

Provided by SUBEAR

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 15m

Yield 4

Number Of Ingredients 9

1 mango - peeled, seeded and diced
1 teaspoon extra virgin olive oil
½ red bell pepper, chopped
2 green onion, thinly sliced
1 tablespoon chopped cilantro
1 lime, juiced
¼ teaspoon salt
1 pinch cracked black pepper
1 teaspoon honey

Steps:

  • Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.

Nutrition Facts : Calories 62.7 calories, Carbohydrate 13.7 g, Fat 1.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 149 mg, Sugar 10.3 g

PORK & MANGO STIR-FRY



Pork & Mango Stir-Fry image

A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. -Kathleen Specht, Clinton, Montana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 pork tenderloin (1 pound)
1 tablespoon plus 2 teaspoons canola oil, divided
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
6 ounces uncooked multigrain angel hair pasta
1 package (8 ounces) fresh sugar snap peas
1 medium sweet red pepper, cut into thin strips
1/3 cup reduced-sugar orange marmalade
1/4 cup reduced-sodium teriyaki sauce
1 tablespoon packed brown sugar
2 garlic cloves, minced
1 cup chopped peeled mango
1/4 cup lightly salted cashews, coarsely chopped

Steps:

  • Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.

Nutrition Facts : Calories 515 calories, Fat 16g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 553mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 6g fiber), Protein 36g protein.

PORK TENDERLOIN WITH MANGO CHUTNEY



Pork Tenderloin with Mango Chutney image

Categories     Fruit     Ginger     Low Fat     Mango     Pork Tenderloin     Curry     Summer     Jalapeño     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon chopped peeled fresh ginger
1 large firm but ripe mango, peeled, pitted, chopped (about 1 cup)
1 tablespoon chopped seeded jalapeño chili
1/4 teaspoon ground turmeric
2 tablespoons fresh lime juice
Nonstick vegetable oil spray
2 12-ounce pork tenderloins, trimmed
1 tablespoon curry powder
2 tablespoons fresh cilantro leaves

Steps:

  • Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
  • Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.

PORK TENDERLOIN WITH MANGO CHUTNEY



Pork Tenderloin with Mango Chutney image

Pork tenderloin is so easy to prepare and this chutney makes it even easier when it can be prepared ahead of time. Good recipe for entertaining. This recipe comes from a restaurant's cookbook that we frequent often - the Fly Fisher's Inn in Cascade, Montana. Enjoy!

Provided by DDW7976

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (14 ounce) pork tenderloin
1 mangoes or 1 (12 ounce) can mangoes, slices cut into 1/2 inch cubes
1/2 cup white sugar
1/4 cup finely diced red onion
2 tablespoons white vinegar
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/8 teaspoon ground cloves
fresh ground black pepper, to taste

Steps:

  • Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
  • Combine mango with all the other ingredients in a deep heavy sauce pot.
  • Cook, uncovered until it begins to simmer gently.
  • Continue cooking for about 10 minutes, simmering until thickened.
  • Cool, cover tightly and refrigerate.
  • It will keep for about 1 week in the refrigerator.
  • Bring to room temperature or warm for serving.
  • Tederloins: Season lightly with salt and pepper.
  • Roast pork on a rack in a shallow roasting pan.
  • Insert meat thermometer.
  • Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
  • Slice and top with chutney.

Nutrition Facts : Calories 412.8, Fat 11, SaturatedFat 3.8, Cholesterol 131, Sodium 99.9, Carbohydrate 36.4, Fiber 1.5, Sugar 33.8, Protein 41.4

MANGO-CHUTNEY GLAZED PORK LOIN ROAST



Mango-Chutney Glazed Pork Loin Roast image

A little of this...a little of that, this delicious pork loin roast recipe has just a touch of India, but appeals to everyone! Serve with jasmine rice or potatoes.

Provided by LivininGTown

Categories     World Cuisine Recipes     Asian     Indian

Time 1h45m

Yield 10

Number Of Ingredients 9

1 (2 1/2 pound) center-cut boneless pork loin roast
1 tablespoon tandoori paste, or to taste
12 ounces mild shredded mango chutney
2 tablespoons apricot jam
1 tablespoon dehydrated onion flakes
2 cups water
2 slices pineapple, cubed
1 tablespoon dried cranberries
1 tablespoon chopped candied orange peel

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 24.2 g, Cholesterol 55.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 473.6 mg, Sugar 4.3 g

Tips:

  • Choose a pork tenderloin that is about 1 pound in weight and 1 inch thick. This will ensure that it cooks evenly.
  • If you don't have a meat thermometer, you can check the pork's doneness by cutting into it. The meat should be slightly pink in the center.
  • Let the pork rest for 5-10 minutes before slicing it. This will help the juices redistribute and keep the meat moist.
  • Mango relish is a great way to add a sweet and tangy flavor to pork tenderloin. You can make your own mango relish or use a store-bought variety.
  • If you don't have mango relish, you can substitute another type of fruit salsa, such as pineapple salsa or peach salsa.

Conclusion:

Pork tenderloin with mango relish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and juicy, and the mango relish adds a sweet and tangy flavor that is sure to please everyone at the table. This recipe is also a great way to use up leftover pork tenderloin.

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