Pork Tenderloin with Gingered Mango Sauce

March/April 1992, EatingWell Serves Two

Your rating: None Average: 3.8 (16 votes)

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.

Pork Tenderloin with Gingered Mango Sauce

Makes: 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


  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 & Notes

  • 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.
  • Note: 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.


Per serving: 273 calories; 6 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 30 g carbohydrates; 23 g protein; 2 g fiber; 328 mg sodium; 528 mg potassium.

Nutrition Bonus: Selenium (56% daily value), Vitamin C (50% dv), Potassium (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carbohydrate, 3 lean meat

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Recipe Categories


Type of Dish
Main dish, meat
Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique
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