Grilled Pork Tenderloin with Chile-Mango Salsa

Recipe

Grilled Pork Tenderloin with Chile-Mango Salsa

Primary Media

Grilled sliced pork on a bed of diced mango, green pepper, and red onion chile salsa

User Rating

3.86 out of 5 stars
Rate it:
7 ratings

Recipe Data

5
Servings

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Servings and Ingredients

Ingredients
Serves 5
QuantityIngredientAdd
1medium mango, seeded, peeled and diced
2Hatch chile peppers, seeded and diced
¼ c.diced red bell pepper
¼ c.diced red onion
2 tbsp.chopped cilantro
1 tbsp.lime juice
1 tbsp.Hy-Vee Select olive oil
¼ tsp.Hy-Vee salt
1 ½ lbs.pork tenderloin
2 tsp.Jamaican Jerk seasoning

Directions

  1. In a medium bowl combine mango, chiles, red pepper, red onion, cilantro, lime juice, olive oil and salt; set aside.
  2. If necessary, trim fat and shiny membrane from pork tenderloin. Rub all sides of meat with Jamaican Jerk seasoning. Preheat grill to medium heat. Grill over direct heat for 15 to 20 minutes or until internal temperature of thickest part reaches 145 degrees, turning to brown on all sides. Slice tenderloin 3/4-inch thick. Serve with salsa.

Nutrition facts

Servings

210 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 90mg
  • Sodium: 300mg
  • Total Carbohydrates: 10g
  • Protein: 29g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 110%
0%
Iron 10%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Back to School 2010.