Freezer Meal Recipes / Dinner / Pork Tenderloin with Mango Salsa and Blackberry Syrup

Pork Tenderloin with Mango Salsa and Blackberry Syrup

This delicious pork tenderloin topped with fresh mango salsa and blackberry syrup is a fun and flavorful homage to the end of summer.
6 Servings Meet The Cook Print
Pork Tenderloin with Mango Salsa and Blackberry Syrup

Ingredients

  • 1 ½ cups peel, pit, and dice Mango
  • 2 tablespoons dice Onion, Red
  • 1 tablespoon chop Mint, Fresh
  • ½ teaspoons seed and dice Jalapeño
  • ½ teaspoons zest Lime
  • 2 teaspoons juice Lime
  • ¼ teaspoons Salt #1
  • ¾ cups Raspberry Vinegar
  • 3 tablespoons Blackberry Jelly
  • ⅛ teaspoons Salt #2
  • 3 pounds Pork Tenderloin
  • 1 ¼ teaspoons Salt #3
  • ½ teaspoons Black Pepper
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 tablespoons Olive Oil

Freezer Containers

  • 2 Gallon Freezer Bags
  • 3 Pint Freezer Bags

Supplies

  • Baking Sheets
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine the mango, onion, mint, jalapeno, lime zest, lime juice, and salt #1 into a bowl. Stir together and set aside.
  2. Whisk together vinegar, preserves, and salt #2 in a saucepan over medium high heat until reduced to about 1/2, about 10 minutes.
  3. Season pork with salt #3 and pepper.
  4. Saute pork in olive oil on all sides until golden brown.
  5. Transfer to baking sheet and bake at 450 degrees for 10-12 minutes.
  6. Let rest for 5 minutes, slice and top with salsa and syrup.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine the mango, onion, mint, jalapeno, lime zest, lime juice, and salt #1 into a bowl. Stir together and set aside.
  2. Whisk together vinegar, preserves, and salt #2 in a saucepan over medium high heat until reduced to about 1/2, about 10 minutes.
  3. Season pork with salt #3 and pepper.
  4. Divide mango salsa into half of indicated number of pint bags.
  5. Divide blackberry syrup into half of indicated number of pint bags.
  6. Place pork into indicated number of gallon bags, include salsa and syrup bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Saute pork on all sides in olive oil until golden brown.
  2. Transfer to baking sheet and bake at 450 degrees for 10-12 minutes.
  3. Let rest for 5 minutes, slice and top with salsa and syrup.

139 Comments

Join the discussion
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  2. I am already a subscriber to your email list and I just became a fan on Facebook. I would love to win the Blackberry Jam because just thinking about it reminds me of when I was little and would pick baskets full of wild blackberries for my Mom to turn into jam.

  3. This sounds so delicious! I could have so much fun in the kitchen with these ingredients and my two little helpers! Needless to say I would LOVE to win!

  4. I would love to win … thank you so much for your generosity and giving us this opportunity!
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  8. I also just signed up to subscribe via email, although I’ve had your blog in my “Favorites” for a long, long time. 😉

  9. liked ft farm on fb. would love to win this great prize as they all seem to be becoming more common in recipes and are also great on their own.

  10. Awesome! I’d love to win this. (And I have the same cookbook sickness, my mom was raiding my shelf last time she visited.)

  11. Hello and thanks for the recipe. I found d your blog but Googling the ingredients I had on hand and your recipe fit the bill. I am happy to say it turned out as deliscious as it sounded. I used fresh blackberries instead of the jam. Next time I’ll add some honey or sugar to cut the tartness a bit. I also added more jalapenos as we like the heat. Thanks again for making my dinner special tonight.

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