Pork Tenderloin with Gingered Mango Sauce

Pork Tenderloin with Gingered Mango Sauce

2 Reviews
From: EatingWell Magazine March/April 1992

A vibrant mango sauce—also great with chicken or fish—will have you dreaming of warm and balmy Key West. Serve it with brown basmati rice and a salad of mixed greens.

Ingredients 2 servings

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  • 8 ounces pork tenderloin, (see Tips for Two), trimmed of fat
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon dry sherry, (see Note)
  • 2 teaspoons finely chopped fresh ginger
  • 1 medium mango, peeled and diced


  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. Rub pork with rosemary, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a medium oven-proof skillet over medium-high heat; add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145 °F for medium, 12 to 15 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
  3. Return the pan to medium-high heat. (Use caution because the handle will still be very hot.) Add sugar, vinegar, sherry and ginger; cook, stirring constantly, until the sugar is melted, about 1 minute. Stir in mango and remove from the heat. Transfer the mixture to a blender or food processor. Puree until smooth. Slice the pork and serve with the sauce.
  • Tips for Two: Tightly wrap leftover pork tenderloin and freeze for up to 6 months. Dice and add to soups; add strips to stir-fries; sauté with potatoes and onions for a quick hash.
  • Tip: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

Nutrition information

  • Per serving: 297 calories; 6 g fat(2 g sat); 3 g fiber; 38 g carbohydrates; 24 g protein; 73 mcg folate; 62 mg cholesterol; 35 g sugars; 1836 IU vitamin A; 62 mg vitamin C; 28 mg calcium; 1 mg iron; 331 mg sodium; 665 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Potassium (15% dv).
  • Carbohydrate Servings: 2

Reviews 2

May 19, 2013
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By: EatingWell User
terrific pork tenderloin recipe! This is one of my family's favorite recipes! I cannot believe they all went back for seconds and thirds, even. My family is very, very picky so I was pleasantly surprised and happy when they all gave it a 5-star rating. I will definitely be making this again. And I have other plans for the small amount of mango sauce left over! Yum!! Pros: easy, quick, healthy Cons: sugar not necessary
May 14, 2011
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By: lwhitt58
Wonderful flavors! This is a terrific recipe! (It was formerly known as Pork Tenderloin with Keys Mango Sauce from Eating Well's Rush Hour Cookbook.) The sweetness of the mango combines with the tangyness of of the vinegar and really compliments the tender pork with the herbs. You can cut back on the amount of sugar if the mangoes are super-sweet. Just a note - the cooking time is considerably more - usually a total of 30-45 minutes. Strongly recommend using the instant-read meat thermometer to determine when tenderloin is done.