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Ancho Chili Rubbed Pork Tenderloin With Mango Salsa
For a Mexican dinner, I substitute tomato salsa and guacamole for the Mango Salsa. Sautéed sweet red peppers and onions make a delicious side dish.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1 tbsp ancho chili powder
1 tsp brown sugar
1/2 tsp sea salt
2 pork tenderloins
2 mangoes, peeled and diced
1 jalapeno pepper, seeded and minced
2 chopped scallions
2 tbsp minced cilantro
1 1/2 tbsp fresh lime juice
1/2 tsp brown sugar
Tortillas, warmed
Method/Steps
Preheat oven to 400˚F.
Combine chili powder, brown sugar and sea salt in a plastic bag. Add pork tenderloin one at a time and shake.
Cover a baking sheet with cooking spray. Transfer pork tenderloin to baking sheet. Roast in 400˚F oven uncovered for 30 to 35 minutes or until pork is cooked through.
In a medium bowl, mix mango, jalapeno, scallions, cilantro, lime juice, sugar, salt and pepper. Serve with pork tenderloin and warmed tortillas.
Wine and Spirits Match
I would serve the pork tenderloin with Red Stripe beer or a Pinot Noir.