Pork Tenderloin with Mango Sauce

Sliced and sauced Caribbean Pork Tenderloin on white oval platter garnished with cilantro and lime wedges.

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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!

Prep Time20

Cook Time25

Total Time45

Course: Pork

Cuisine: Caribbean

Diet: Gluten Free, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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.

TIPS:

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.

MAKE AHEAD:

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.

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