Kitchen notes · a little help before you start
Sweet & Fiery Pork Tenderloin with Mango Salsa
Sweet heat clings to each slice of pork, and the cool mango salsa gives it a juicy, fresh finish. The glaze has a little fire from Sriracha, balanced by honey and the ripe fruit alongside it.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- Chinese · Asian · Japanese
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Glaze it near the end
Wait until the last part of roasting before brushing on the chilli, honey and sriracha mixture. That keeps the glaze bright and sticky on the outside of the pork.
2. Chill the salsa while the pork cooks
Make and season the salsa first, then refrigerate it until you are ready to serve.
3. Use a thermometer if you can
The roasting time gives you a window, but the recipe also gives internal temperatures for doneness. Check the center of the tenderloin so you can stop where you like it.
Get to know the ingredients
Pork tenderloin
This is pork tenderloin, not a larger pork loin roast. The cooking window and the glaze timing are written for the smaller, leaner cut.
Sweet red chilli sauce
Use a sweet red chilli sauce here, the kind listed in the ingredients, because it forms the base of the glaze with honey and sriracha. It should be mixed before brushing onto the pork.
Mango
The salsa calls for a ripe mango that’s peeled, seeded and coarsely chopped. Keep the pieces chunky enough to spoon alongside the sliced pork.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Sweet & Fiery Pork Tenderloin with Mango Salsa
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Slice and serve with the good stuff
After roasting, slice the pork and serve it with the pan juices and the chilled mango salsa on the side. The juices belong on the plate too, so don’t leave them behind.
A little more help as you go
Dial the heat at the source
The recipe starts with a little sriracha and notes that you can add more to taste. The jalapeño in the salsa is seeded, which keeps the fresh chilli bite more controlled.
Season both parts
The pork gets its seasoning from the garlic salt and ginger rub, while the salsa is seasoned to taste with salt and pepper. Taste the salsa before it goes into the fridge.
A few questions you might have
Do I put the glaze on before the pork goes in the oven?
No, roast the pork with the garlic salt and ginger rub first. Mix the glaze separately, then brush it on during the last 10 minutes of cooking.
Should the mango salsa be warm or cold?
Serve it chilled. The salsa is combined first, seasoned, then refrigerated until you’re ready to plate the sliced pork.
How finely should I chop the mango?
The mango should be coarsely chopped, so don’t mince it down like the garlic or jalapeño. You want spoonable pieces for serving beside the pork.
What doneness should I aim for?
The recipe gives a roasting window and suggests using a meat thermometer. It notes that pork can be cooked to 145°, or to 160° if you prefer it well done.
Where do the pan juices go?
Serve the pan juices with the sliced pork and the mango salsa alongside.
Any more cooking tips?
Makes 4 servings.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
