Take a flavorful spice rubbed pork tenderloin, roast it to perfection and then top with a mango salsa!
Sweet and spicy pork tenderloin is served with an Asian inspired mango salsa in this easy dinner!
We are all about easy weeknight dinners over here and this and pork tenderloin is a no brainer. It cooks quickly and everyone loves it, our Maple Pork Tenderloin is super popular!
Today's easy baked pork tenderloin takes a delicious twist!
First you make a pork tenderloin dry rub that is very reminiscent of a classic southern barbecue spice rub and let the pork marinate in the fridge for a few minutes.
Then make a quick sweet and spicy mango salsa with Asian inspired flavors.
Roast the tenderloin in the oven, top with the salsa and you have dinner!
I've been making this recipe for years, I found it in a Cooking Light 2003 annual.
Ingredients for pork tenderloin dry rub.
- Brown Sugar - for that sweet caramelization.
- Chili Powder - you could use a hot here if you wanted a little heat.
- Paprika - sometimes I used smoked paprika for a smoky flavor.
- Onion Powder, Ground Cumin and Garlic Powder.
- Dried Thyme.
- Salt - I use Diamond Crystal Kosher Salt.
Ingredients for mango salsa.
- Mango - save some for Mango Margarita!
- Fish sauce - for that perfect unami flavor. Be sure and check out my round of Fish Sauce Recipes!
- Serrano chile - seed it if you want less heat. Jalapeño chiles will also work.
- Rice wine vinegar - a milder vinegar, but you can use whatever you have.
- Sugar - I use organic, so mine looks a little darker.
Step by step instructions.
Preheat the oven to 425°F. I also like to preheat my cast iron pan so that it is nice and hot and the pork gets a bit of a sear when you place it on the pan.
Mix the ingredients for the dry rub in a small bowl.
Place the pork tenderloin on a platter and rub all sides with the rub.
Refrigerate the pork for 20 minutes, while you make the mango salsa.
Peel and chop the mango. Finely chop the serrano chile, you can seed it if you would like less heat.
In a medium bowl combine the rice wine vinegar, fish sauce, sugar and chile. Stir to dissolve the sugar.
Add the mango and toss to combine.
Remove the pork from the fridge and carefully place it on the hot pan in the oven.
Bake for 10 minutes, then turn and bake for 10 more or until the pork is cooked to 145°F.
Let the pork rest for 5 minutes before slicing.
Just look at how juicy this pork tenderloin is! It comes out absolutely perfectly cooked! The dry rub gives it such flavor!
Serve it with the mango salsa. We also like to serve it with rice, plain will work, but our Coconut Cilantro Rice is a favorite around here!
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Pork Tenderloin with Mango Salsa
- 1 teaspoon brown sugar
- ¾ teaspoon chili powder
- ¾ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- 1 pound pork tenderloin
- 1 mango peeled and chopped
- 2 teaspoons Rice Wine Vinegar
- 2 teaspoons fish sauce
- 1 ½ teaspoons sugar
- 1 serrano chile finely diced, seeded if desired
- Preheat oven to 425°F. Place oven safe pan in oven to preheat also.
- Combine all the rub ingredients in a small bowl. Rub the pork tenderloin with the mixture on all sides and place in the fridge for 20 minutes.
- Combine the mango salsa ingredients in a bowl and toss to combine.
- Remove the pork tenderloin from the fridge and very carefully place it in the hot pan in the oven.
- Bake it for 10 minutes, then turn and bake for 10 minutes more or until pork reaches 145°F.
- Let the pork rest for about 5 minutes before slicing.
Do you sear it first before putting in oven? How long do you cook?
Pam Greer says
Oh my gosh! Somehow I left off the rest of the instructions! I hope you were able to go back up in the post where in the step by step instructions I did say how long to cook it! I've updated the recipe card. It gets cooked for 20 minutes, 10 on each side.