Best Mango Habanero Pork Tenderloin With Cuban Guacamole Recipes

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MANGO HABANERO PORK TENDERLOIN WITH CUBAN GUACAMOLE



Mango Habanero Pork Tenderloin With Cuban Guacamole image

Make and share this Mango Habanero Pork Tenderloin With Cuban Guacamole recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs pork tenderloin
salt and pepper, to taste
1/2 cup mango chutney
1 habanero pepper, seeded and minced
1 ripe avocado, cut into a 1 inch dice
1/2 cup fresh pineapple, diced
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon ground cumin

Steps:

  • Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
  • Season pork with salt and pepper and place in pan. In a small bowl, mix the chutney with the habanero. Spoon mixture over pork.
  • Roast for 25 minutes, or until pork is just cooked through. Let stand for 5 minutes before slicing into 1/2 inch thick slices.
  • Meanwhile prepare the guacamole. In a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Season to taste with salt and pepper.
  • Tranfer the guacamole to a serving platter and nestle the pork slices into the guacamole for serving.

PORK TENDERLOIN MANGO TANGO



Pork Tenderloin Mango Tango image

Quick & easy - the glaze and salsa give pork a tropical flavour! It was published in Canadian Family Winter 2007 issue.

Provided by CountryLady

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup mango juice
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 lbs pork tenderloin
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 ripe mangoes, peeled, pitted & cut into 1/2-inch pieces
1/4 cup finely chopped red onion
1/4 cup lime juice
2 tablespoons chopped fresh mint leaves
1 tablespoon hot pepper, seeded & minced
1 tablespoon maple syrup
1/4 teaspoon salt

Steps:

  • PORK: Whisk juice, syrup & mustard in a glass measure until smooth and set aside.
  • Pat tenderloins dry & sprinkle all over with salt & pepper.
  • Heat oil in a heavy, oven-proof skillet over medium heat; add tenderloins and cook for 4 to 6 minutes, turning often, until golden brown on all sides.
  • Drizzle mango mixture over each tenderloin, dividing evenly and transfer the skillet to the middle rack of a preheated 400F oven for 20 to 25 minutes, basting every 5 minutes, until juices are no longer pink inside.
  • Remove tenderloins to a cutting board, cover loosely with foil and let rest for 10 minutes; slice very thinly.
  • SALSA: Combine all ingredients in a glass measure; serve with pork.

Nutrition Facts : Calories 306.6, Fat 10.8, SaturatedFat 3.2, Cholesterol 99.8, Sodium 520.8, Carbohydrate 20.7, Fiber 1.6, Sugar 16.8, Protein 31.8

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

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