Pork Tenderloin with Mango Sauce
Updated May 01, 2025, Published Jan 09, 2025
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This Pork Tenderloin with Mango Sauce recipe captures the essence of island cuisine, where every bite tastes like a mini tropical vacation! Juicy pork tenderloin, smoky jerk seasoning, and a warm, sweet and tangy mango sauce combine for a mouthwatering balance of flavors to elevate your next meal! Serve with conventional rice or cauliflower rice!
Why This pork tenderloin recipe witH mango sauce Recipe is a Keeper!
When it comes to bold, unforgettable flavors, the Caribbean knows how to deliver. This Caribbean-inspired pork tenderloin recipe creates a vibrant balance of bold and refreshing flavors for a delicious taste of the tropics in every bite!
- It’s easy! Once prepped, this easy pork recipe comes together quickly. In about 45 minutes, you and your family can sit down to this flavorful, tropical-inspired dish! Simply season the pork tenderloin with salt, pepper, and jerk seasoning, brown on all sides, and place in the oven to finish. While the pork is finished in the oven and resting, make the warm mango sauce.
- Overall, it’s very light! A trimmed pork tenderloin is slightly higher in fat and calories than a boneless, skinless chicken breast, but the difference is very slight.
- It’s make-ahead to a point: The mango sauce can be made 1 to 2 days ahead and refrigerated. Reheat on low heat on the stovetop in a small saucepan, and then cook the pork tenderloin as directed.
- It’s versatile! The mango sauce ingredients are also delicious as a cold salsa with the tenderloin grilled in the summertime! We enjoy it both ways!
- So delicious! The refreshing tropical flavors combine the perfect blend of sweet, spicy, and tangy notes with spicy jalapeno, ginger, lime, and sweet mango for a mouthwatering experience that captures the essence of Caribbean cuisine.
How to Make Pork Tenderloin with Mango Sauce:
Recipe Ingredients:
Here’s everything you’ll need to make this easy pork tenderloin recipe. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Pork Tenderloin: Pork tenderloin is one of the leanest cuts of pork–with a fat content comparable to that in a chicken breast. It comes from the muscle along the pig’s backbone and has a mild flavor. It’s typically sold in packages of two. Pork tenderloin is often confused with pork loin, but they are separate and very different cuts of meat. The tenderloin has a thin membrane called a silverskin attached, which is essential to remove because it cooks up tough and chewy. If you don’t consume pork, you can also use chicken breasts or a turkey tenderloin in this recipe.
- Jerk Seasoning: Jerk is a cooking style native to Jamaica but common throughout the Caribbean. The seasoning blend (jerk seasoning) is a spice blend consisting of allspice, cloves, cinnamon, nutmeg, thyme, sugar and salt.
- Shallots: I like using shallots in this pork tenderloin recipe because they’re milder than regular onions. They are peppery like a raw red onion but get sweet when cooked.
- Ginger: Use fresh, minced gingerroot rather than ginger powder.
- Mango: Use fresh, diced mango if possible, but frozen mango can also be used unless you’re making the sauce as a fresh salsa. Diced pineapple is a great substitute.
- Jalapeno: Seed the jalapeno if desired, cutting the heat level down. Remember that this recipe uses a jalapeno and hot sauce, so adjust the heat level to your tolerance.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees.
- Line a rimmed baking sheet with parchment paper.
- Season the pork tenderloin with salt, black pepper, and half the jerk seasoning.
- Heat 1 tablespoon olive oil in a nonstick skillet or saute pan over medium-high heat.
- Add the pork tenderloin, reduce the heat to medium, and brown for 2 to 3 minutes per side.
- Transfer to the parchment paper-lined baking sheet and bake for 12 to 15 minutes or until an instant-read thermometer registers 145 degrees. Tent to keep warm.
- While the pork tenderloin finishes in the oven, heat the remaining olive oil in the skillet you used to brown the pork over medium heat.
- Add the shallot and cook for 1 to 2 minutes or until it softens.
- Add the red bell pepper, jalapeno pepper, ginger and garlic.
- Cook for 2 to 3 minutes or until softened.
- Add the broth, lime juice, honey, hot sauce and mango.
- Bring to a boil. Reduce heat to medium-high and simmer for 5-6 minutes or until sauce reduces and thickens slightly.
- Stir in the butter if using. Add the chopped cilantro and season to taste with salt and black pepper.
- Slice the pork tenderloin across/against the grain and place on a platter.
- Top with the mango sauce. Garnish with cilantro sprigs. Serve with lime wedges if desired.
- That’s it! A tropics-inspired recipe you’ll want to make year-round! This Pork Tenderloin with Mango Sauce is delicious with black beans, my Black-Eyed Pea Salad, rice, or braised greens.
Chef Tips and Tricks:
- Trimming the “silverskin” from the pork tenderloin is essential. This strip of membrane cooks up tough and chewy.
- Because pork tenderloin is often sold two to a pack, trim the other one and place it in a gallon-size zipper-top bag, then freeze. You’ll have another pork tenderloin ready to roll for another meal!
- To peel and dice a mango, stand the mango upright on a cutting surface, then slice down along the pit, creating two mango halves. Then, hold the mango half (flesh up) and make narrow slices all the way across. Turn the mango 90 degrees, then cut the flesh in the other direction, creating a checkerboard pattern. Scoop out the flesh, and you will have an evenly diced mango.
- This Caribbean Pork Tenderloin recipe is perfect year-round. Rather than searing and roasting the pork tenderloin, place it on the grill and make a salsa with the ingredients rather than a warm sauce.
Recipe FAQs:
Can this Caribbean Pork Tenderloin be made ahead of time?
The mango sauce can be made 1 to 2 days ahead. Cool and refrigerate, then reheat on low heat on the stovetop in a small saucepan. Sear and bake the pork tenderloin as directed.
To what temperature should pork tenderloin be cooked?
After letting the pork tenderloin rest for 3 to 5 minutes, the safe temperature for pork tenderloin is 145 degrees in the thickest part. It will still be pink and very juicy. If pink pork bothers you, cook it to 155 degrees. There will be less pink but still be tender and juicy.
Can I grill this Caribbean Pork Tenderloin?
Yes, absolutely! Season the pork tenderloin with salt, pepper, and jerk seasoning as directed, then grill over medium heat to an internal temperature of 145 degrees. The warm mango sauce converts easily to a fresh salsa for summertime enjoyment.
Storage:
- Store any leftovers in the refrigerator. Reheat in a 350-degree oven until hot.
Serve with:
- Baked Sweet Potato Wedges
- Patatas Bravas Chilenos (Chile Potatoes)
- Lemony Braised Greens
- Rice and saucy black beans
More great easy pork tenderloin recipes you’ll love!
- Mojo-Marinated Pork Tenderloin Skewers
- Cajun-Smothered Pork Medallions
- Cuban Pork Tenderloin
- Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
Get all my pork recipes at Pork Recipes – From A Chef’s Kitchen.
Pork Tenderloin with Mango Sauce
This Pork Tenderloin with Mango Sauce recipe captures the essence of island cuisine, where every bite tastes like a mini tropical vacation! Juicy pork tenderloin, smoky jerk seasoning, and a warm, sweet and tangy mango sauce combine for a mouthwatering balance of flavors to elevate your next meal!
Ingredients
- 1 1-pound pork tenderloin, trimmed of excess fat and silverskin
- Salt and freshly ground black pepper
- 2 teaspoons jerk seasoning, divided
- 2 tablespoons olive oil, divided
- 1 large shallot, finely chopped
- 1 small red bell pepper, seeded and membranes removed, chopped
- 1 large jalapeno pepper, seeded if desired, finely chopped
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons lime juice, or to taste
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 large mango, pitted, peeled and diced
- 1 tablespoon unsalted butter, optional
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving, optional
Instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
- Season the pork tenderloin with salt, black pepper, and half the jerk seasoning.
- Heat 1 tablespoon olive oil in a nonstick skillet or saute pan over medium-high heat. Add the pork tenderloin, reduce the heat to medium, and brown for 2-3 minutes per side. Transfer to the parchment paper-lined baking sheet and bake for 12-15 minutes or until an instant-read thermometer registers 145 degrees. Tent to keep warm.
- While the pork tenderloin finishes in the oven, heat the remaining olive oil in the skillet you used to brown the pork over medium heat.
- Add the shallot and cook for 1-2 minutes or until it softens.
- Add the red bell pepper, jalapeno pepper, ginger and garlic. Cook for 2-3 minutes or until softened.
- Add the broth, lime juice, honey, hot sauce and mango.
- Bring to a boil. Reduce heat to medium-high and simmer for 5-6 minutes or until sauce reduces and thickens slightly.
- Stir in the butter if using. Add the chopped cilantro and season to taste with salt and black pepper.
- Slice the pork tenderloin across/against the grain and place on a platter.
- Top with the mango sauce. Serve with lime wedges if desired.
Notes
SUBSTITUTIONS:
- If you don’t consume pork, you can also use chicken breasts or a turkey tenderloin in this recipe.
- Diced pineapple is a great substitute for mango.
- Trimming the “silverskin” from the pork tenderloin is essential. This strip of membrane cooks up tough and chewy.
- Because pork tenderloin is often sold two to a pack, trim the other one and place it in a gallon-size zipper-top bag, then freeze. You’ll have another pork tenderloin ready to roll for another meal!
- This Caribbean Pork Tenderloin recipe is perfect year-round. Rather than searing and roasting the pork tenderloin, place it on the grill and make a salsa with the ingredients rather than a warm sauce.
- The mango sauce can be made 1 to 2 days ahead. Cool and refrigerate.
- Reheat on low heat on the stovetop in a small saucepan. Sear and bake the pork tenderloin as directed.
Nutrition
Serving: 1Calories: 257kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 9mgSodium: 287mgPotassium: 219mgFiber: 2gSugar: 13gVitamin A: 1635IUVitamin C: 51mgCalcium: 21mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
What a great recipe! My husband doesn’t like mixing sweet and savory, so I can’t add mangoes to pork. It’s so annoying.
Hi, Mimi, Thanks so much! Yes, everyone has their “things.” Perhaps increase the lime juice for more tanginess? Thanks again!