Best Roasted Pork Tenderloin With Minted Mango Relish Recipes

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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 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.

PEPPERED PORK TENDERLOIN WITH MANGO GINGER PUREE



Peppered Pork Tenderloin With Mango Ginger Puree image

Make and share this Peppered Pork Tenderloin With Mango Ginger Puree recipe from Food.com.

Provided by Chef Jean

Categories     Healthy

Time 55m

Yield 2 loins, 4-6 serving(s)

Number Of Ingredients 9

3 lbs pork tenderloin (2loins)
1/4 cup black peppercorns, freshly cracked
1 tablespoon salt
2 lbs fresh mango
1/3 cup brown sugar
2 tablespoons red wine vinegar
2 tablespoons cider vinegar
1/8 cup sherry wine
2 tablespoons fresh ginger, grated

Steps:

  • FOR THE PORK:.
  • Trim any excess fat or "grisle" off the loins. Mix the salt and cracked pepper and coat the loins with the mixture. Roast in a 350 degree oven for about 40 minutes, or to desired doneness.
  • FOR THE PUREE:.
  • Combine all ingredients in the med-large sauce pan. Simmer for 15 minutes or until the mango is very tender.
  • Puree the mixture either in a blender or with an emulsion blender.
  • Slice the pork tenderloin and top with the puree.

Nutrition Facts : Calories 672, Fat 13.2, SaturatedFat 4.3, Cholesterol 221.1, Sodium 1933.4, Carbohydrate 59.2, Fiber 5.9, Sugar 49.2, Protein 73.1

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.

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 PORK ROAST



Mango Chutney Pork Roast image

Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. -Pamela Vitti Knowles, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings (2 cups chutney).

Number Of Ingredients 11

1 tablespoon butter
1 boneless pork loin roast (2 to 3 pounds)
1/2 teaspoon each salt, pepper and ground ginger
MANGO CHUTNEY:
2 medium mangoes, peeled and cubed
1/4 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
2 tablespoons white vinegar
1 tablespoon grated fresh gingerroot
1/8 teaspoon each salt, ground turmeric and ground cloves

Steps:

  • In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.

Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 305mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

PORK ROAST WITH MANGO SALSA



Pork Roast with Mango Salsa image

"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 20

3 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 boneless whole pork loin roast (2-1/2 pounds)
SALSA:
1 medium mango, peeled and chopped
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped red onion
1/2 cup chopped peeled cucumber
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 tablespoon dry red wine or cider vinegar
1 teaspoon ground cumin

Steps:

  • In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

PORK TENDERLOIN WITH SPICY PINEAPPLE-MANGO SAUCE



Pork Tenderloin with Spicy Pineapple-Mango Sauce image

If you're looking for something deliciously different and elegant to serve your guests, try this simply irresistible recipe!

Provided by Francine Lizotte

Categories     Pork

Time 50m

Number Of Ingredients 13

1 large pork tenderloin, silverskin removed
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 1/2 Tbsp olive oil
1 large mango, peeled and chopped (reserve 1/4 cup)
1 c pineapple, cubed (reserve 1/4 cup)
1 Tbsp ghee butter
1 large habañero pepper, seeded, ribs removed and finely chopped
red peppers, finely chopped (roughly the same amount than the habañero)
2 large cloves garlic, pressed
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey
1 pinch ground himalayan sea salt
1/4 c 35% heavy cream

Steps:

  • 1. Preheat oven to 375ºF. Remove silverskin and season with freshly ground black pepper. In an oven-proof skillet over medium-high heat, add oil and when hot place pork tenderloin. Cook one side until brown. Flip meat over, transfer into the preheated oven and cook for 18 to 20 minutes or until the internal temperature reaches 140ºF to 145ºF. Remove from heat and transfer pork onto a cutting board; set aside.
  • 2. Meanwhile, chop mango first to determine the equal amount needed for pineapple. In a juicer, add pineapple and mango; process and set aside (should have around ¾ cup). After removing pork tenderloin from the pan, remove fat with paper towel using tongs.
  • 3. Return skillet on medium heat and add butter; scrap the bottom of the pan to dislodge brown bits. When hot, add habanero and red peppers; sauté until soft, about 2 minutes. Add garlic and ginger; sauté for 1 minute. Add juice mixture and season with honey and salt; whisk until blended. Add cream, whisk and bring to a simmer. Reduce heat to medium-low and simmer until liquid reduces in half, about 12 to 15 minutes. Just 5 minutes before the end, add the finely chopped mango and pineapple; stir and cook until warm.
  • 4. Slice pork and place in warm serving plates. Spoon sauce over pork and sprinkle fresh cilantro on top. Serve with potatoes and steamed veggies
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tX-34g3TLlM

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