I made Mango Salsa Herb Pork Tenderloin for dinner! The fusion of Mexican and Italian is surprisingly amazing! It’s so simple to make and went really well with the Steamed Rice and Roasted Zucchini. Despite the reputation pork has for being a fatty protein, the tenderloin actually has less calories than chicken breast.
Tenderloin:
3 lbs Pork Tenderloin; roll cut to 1” thickness
2 Tablespoons Olive Oil
3 Tablespoons Italian Herbs
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
¼ teaspoon Red Pepper Flakes
Salt and Pepper to taste
—
Mango Salsa:
1 large ripe Mango; cubed
½ cup Tomato; diced
½ cup Bell Pepper; chopped
½ cup Red Onion; diced
2 Tablespoons Cilantro; chopped
⅛ cup Lime Juice
1 large Garlic Clove
Salt and Pepper to taste
- Preheat oven to 400°F.
- In a large bowl. Combine all of the tenderloin herbs and seasonings; mix thoroughly.
- Lay the tenderloin out flat and drizzle with olive oil. Rub half of the herb mixture into the meat and flip over. Repeat with remaining oil and herb mixture.
- Roll into a spiral and secure with kitchen twin every 2”. Place on parchment paper lined baking sheet and fold a second sheet of parchment paper to the first – to roast al cartoccio.
- Place in oven and cook for 20-25 minutes or until the internal temperature reaches 145°F. Remove from oven and allow to rest in the parchment paper for 8-10 minutes.
- While the pork is resting, combine all mango salsa ingredients in a large saucepan over medium-low heat and cook, stirring frequently until just heated through.
- Remove kitchen twine and slice the tenderloin. Top with the mango salsa and serve!
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 