Pork Tenderloin with Gingered Mango Sauce

5.0

(3)

3 Reviews

A vibrant mango sauce--also great with chicken or fish--will have you dreaming of warm and balmy Key West. Serve it with brown basmati rice and a salad of mixed greens.

By Linda Gassenheimer

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Cook Time:

25 mins

Additional Time:

5 mins

Total Time:

30 mins

Servings:

Yield:

2 servings

Nutrition Profile:

Diabetes-Friendly Dairy-Free Healthy Immunity Low-Sodium Heart-Healthy High-Protein Gluten-Free Low-Calorie

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Ingredients

8 ounces pork tenderloin, (see Tips for Two), trimmed of fat
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh thyme
½ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
1 teaspoon extra-virgin olive oil
2 tablespoons brown sugar
1 tablespoon red-wine vinegar
1 tablespoon dry sherry, (see Note)
2 teaspoons finely chopped fresh ginger
1 medium mango, peeled and diced

Directions

Preheat oven to 400 degrees F.
Rub pork with rosemary, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a medium oven-proof skillet over medium-high heat; add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F for medium, 12 to 15 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
Return the pan to medium-high heat. (Use caution because the handle will still be very hot.) Add sugar, vinegar, sherry and ginger; cook, stirring constantly, until the sugar is melted, about 1 minute. Stir in mango and remove from the heat. Transfer the mixture to a blender or food processor. Puree until smooth. Slice the pork and serve with the sauce.

Tips

Tips for Two: Tightly wrap leftover pork tenderloin and freeze for up to 6 months. Dice and add to soups; add strips to stir-fries; sauté with potatoes and onions for a quick hash.

Tip: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Originally appeared: EatingWell Magazine, March/April 1992

Nutrition Facts (per serving)

297	Calories
6g	Fat
38g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 297
% Daily Value *
Total Carbohydrate 38g	14%
Dietary Fiber 3g	10%
Total Sugars 35g
Protein 24g	48%
Total Fat 6g	8%
Saturated Fat 2g	8%
Cholesterol 62mg	21%
Vitamin A 1836IU	37%
Vitamin C 62mg	68%
Folate 73mcg	18%
Sodium 331mg	14%
Calcium 28mg	2%
Iron 1mg	8%
Magnesium 45mg	11%
Potassium 665mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Pork Tenderloin with Gingered Mango Sauce

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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