Recipes / Dinner

Pork Tenderloin with Mango Salsa and Blackberry Syrup

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Pork Tenderloin with Mango Salsa and Blackberry Syrup

Kelly
The Cook
6 Servings
14 Ingredients
139 Comments

This delicious pork tenderloin topped with fresh mango salsa and blackberry syrup is a fun and flavorful homage to the end of summer.

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6 Servings
14 Ingredients
139 Comments

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
  • 2 tablespoons Olive Oil

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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.
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Make From Frozen Serving Day Directions

Bake

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

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

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.

Categories

traditional, dairy-free, fall, winter, spring, summer, gluten-free, gluten-free-dairy-free, nut-free, egg-free, real-food, soy-free, fish-free, shellfish-free, big-8-allergen-free

Categories

traditional, dairy-free, fall, winter, spring, summer, gluten-free, gluten-free-dairy-free, nut-free, egg-free, real-food, soy-free, fish-free, shellfish-free, big-8-allergen-free

139 Comments

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  138. 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.