Prep 4 hrs
Cook 30 mins
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.
- 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
- 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.
This was a big hit. Great flavour combination. I had some homemade mango chutney already made so I didn't try the relish yet but this recipe is a definate keeper to try next time. For pork I like to get the internal temp. to at least 160 F so it took about 10 mins longer for us. Even then the roast was abit pink inside so I'll probably go to 165 F next time. I cooked the roast in the oven in a pan with rack so I poured the marinate with abit of water in the bottom of the pan so it doesn't burn & the flavour continues to marinate the meat during cooking. It smelled so good I was tempted to make the drippings/sauce into a gravy, I'll probably try that next time too. Fabulous recipe, thanks for sharing.
Prepared for My-3-Chefs 2008 Five stars in not nearly enough for this recipe. Sweetie puts steak sauce on everything, usually without tasting it. I talked him into just trying the pork with just the salsa. He loved it and didn't touch the steak sauce! The marinade created a beautiful glaze on the tenderloin which was cooked on the grill instead of in the oven. It worked perfectly in just a few minutes longer than the recipe time. The heat of the pepper wonderfully compliments the sweetness of the mango and tartness of the cranberries. I'm going to have the leftover salsa and meat on a spinach salad for lunch! Thanks for a wonderful recipe. :-)