Juicy, seared pork tenderloin finished in the oven and topped with a bright, sweet-tart mango and avocado salsa; tender meat with a lightly spiced crust and fresh, tropical flavors.
Seared Pork with Bright Mango-Avocado Salsa
A quick weeknight roast that pairs a lightly spiced, caramelized pork tenderloin with a sweet‑tart, creamy mango salsa for a fresh, tropical finish.
This is the kind of dinner that looks like you spent hours without actually taking hours. A simple rub of garlic, cumin, olive oil and pepper gives the pork a warm, slightly smoky crust; a hot pan and a short roast in a 400°F oven lock juices in so each slice stays tender and glossy. The sear adds a little char and texture that plays nicely against the soft interior of the tenderloin.
The salsa is the show stealer — ripe mango for bright sweetness, avocado for silky creaminess, red onion for snap, cilantro for aromatic lift, and jalapeño for a cheeky kick. Lime juice and a touch of honey pull it all together into a lively sweet‑tart dressing. Toss gently so the avocado holds its shape, and if you’re not serving right away, dress everything but the avocado to keep colors fresh; add the avocado just before plating.
Timing and tweaks are forgiving: the pork needs only a short 10–15 minute room‑temperature rest after rubbing, about 20 minutes in the oven, then a brief rest before slicing. The salsa can be made earlier in the day (sans avocado) for easy assembly at dinner. Serve with a simple green salad or cauliflower rice for a paleo-friendly meal that feels celebratory without the fuss.
Ingredients
How to Make Mango Salsa Pork Tenderloin
- Preheat the oven to 400°F (204°C). Pat the pork tenderloin dry with paper towels and trim any silver skin.
- Make a quick marinade by whisking 1 tablespoon olive oil, minced garlic, ground cumin, 0.5 teaspoon salt and 0.5 teaspoon black pepper in a small bowl; rub evenly over the pork and let sit at room temperature while you prepare the salsa (10–15 minutes).
- Prepare the mango salsa: peel and dice the mango into 1/2-inch pieces, pit and dice the avocado, finely chop the red onion, cilantro, and jalapeño (remove seeds for less heat), and place everything in a bowl.
- Add the juice of the two limes, the remaining 1 tablespoon olive oil, honey, and a pinch (about 0.5 teaspoon) of salt to the mango mixture; gently toss to combine and adjust seasoning to taste. Refrigerate the salsa while you cook the pork.
- Heat an ovenproof skillet over medium-high heat until hot; add a light slick of oil or use the skillet dry if it is well seasoned. Sear the pork on all sides, about 2–3 minutes per side, until well browned.
- Transfer the skillet to the preheated oven and roast the tenderloin until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12–16 minutes depending on thickness.
- Remove the pork from the oven and transfer to a cutting board; tent loosely with foil and rest for 5–10 minutes to let juices redistribute.
- Slice the pork into medallions, arrange on a platter or individual plates, and spoon the mango-avocado salsa over or alongside the slices. Serve warm or at room temperature.
Recipe Card
Mango Salsa Pork Tenderloin
Juicy, seared pork tenderloin finished in the oven and topped with a bright, sweet-tart mango and avocado salsa; tender meat with a lightly spiced crust and fresh, tropical flavors.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (204°C). Pat the pork tenderloin dry with paper towels and trim any silver skin.
- Make a quick marinade by whisking 1 tablespoon olive oil, minced garlic, ground cumin, 0.5 teaspoon salt and 0.5 teaspoon black pepper in a small bowl; rub evenly over the pork and let sit at room temperature while you prepare the salsa (10–15 minutes).
- Prepare the mango salsa: peel and dice the mango into 1/2-inch pieces, pit and dice the avocado, finely chop the red onion, cilantro, and jalapeño (remove seeds for less heat), and place everything in a bowl.
- Add the juice of the two limes, the remaining 1 tablespoon olive oil, honey, and a pinch (about 0.5 teaspoon) of salt to the mango mixture; gently toss to combine and adjust seasoning to taste. Refrigerate the salsa while you cook the pork.
- Heat an ovenproof skillet over medium-high heat until hot; add a light slick of oil or use the skillet dry if it is well seasoned. Sear the pork on all sides, about 2–3 minutes per side, until well browned.
- Transfer the skillet to the preheated oven and roast the tenderloin until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12–16 minutes depending on thickness.
- Remove the pork from the oven and transfer to a cutting board; tent loosely with foil and rest for 5–10 minutes to let juices redistribute.
- Slice the pork into medallions, arrange on a platter or individual plates, and spoon the mango-avocado salsa over or alongside the slices. Serve warm or at room temperature.
Nutrition
- Carbohydrates
- 18
- Saturated Fat
- 3.5
- Sodium
- 600
- Fiber
- 5
- Unsaturated Fat
- 18.5
- Protein
- 38
- Fat
- 22
- Cholesterol
- 100
- Trans Fat
- 0
- Calories
- 420
- Sugar
- 12