Pork is a great source of protein, but not all cuts are necessarily lean and healthy. The tenderloin, however, is one of the leaner cuts, with 75 percent of its calories coming from protein. This simple-to-cook roast goes great with a light and tropical salsa. And while the mango-habanero sauce is fruity, it packs lots of heat, so be sure to have pitchers of water on hand.
Grilled Pork Tenderloin with Mango-Habanero Salsa Recipe
Prep time: 5 minutes
Cook time: 50 minutes
Per 8-ounce serving:
- 394 cal
- 19 g fat (4 g sat)
- 14 g carbs
- 970 mg sodium
- 2 g fiber
- 9 g sugar
- 43 g protein
For the salsa:
1/3 cup cubed mango
1 medium yellow tomato, chopped
1/4 cup chopped red onion
2 tablespoons chopped cilantro leaves
2 teaspoons white vinegar
2 teaspoons fresh lime juice
2 teaspoons water
1/2 teaspoon vegetable oil
1/4 – 1/2 habanero pepper, seeded
For the pork:
2 (1 pound) boneless pork tenderloin roasts
4 garlic cloves, minced
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
- Preheat oven to 400° F. Line a large roasting pan with foil.
- Place all salsa ingredients in a food processor and blend until combined but still slightly chunky. Cover and chill in the refrigerator while tenderloins cook.
- Rub tenderloins with garlic, olive oil, salt and pepper. Place in the roasting pan and bake for 30 minutes. Flip tenderloins and bake until thermometer inserted into center registers 145°F, about 20 minutes longer. Remove from oven; let stand 10 minutes.
- Cut pork crosswise into 1/3-inch-thick slices. Serve with mango-habanero salsa.