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Grilled Pork Tenders With Chile Mango Salsa

Servings 5 Servings


  • 1 Medium Mango Seeded, Peeled, and Diced
  • 2 Hatch Chili Peppers Seeded and Diced
  • 1/4 Cup Red Bell Pepper Diced
  • 1/4 Cup Red Onion Diced
  • 2 Tablespoons Cilantro Chopped
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Olive Oil
  • 1/4 Teaspoon Salt
  • 1 1/2 Pounds Pork Tenderloin
  • 2 Teaspoons Jamaican Jerk Seasoning


Chile Mango Salsa

  • In a medium bowl combine mango, chilies, red pepper, red onion, cilantro, lime juice, olive oil and salt; set aside. Substitute with jalapeño, serrano or other peppers to suite your taste.

Grilled Pork Tenderloin

  • 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°F, turning to brown on all sides. Slice tenderloin 3/4-inch thick. Serve with salsa.


Daily Values:
15% vitamin A
2% calcium
110% vitamin C
10% iron
Nutrition Facts Per Serving:
Calories: 210
Protein: 29 g
Carbohydrate: 10 g
Saturated Fat: 1.5 g
Cholesterol: 90 mg
Sodium: 300 mg
Dietary Fiber: 1 g
Sugars: 8 g
Fat: 6 g
Trans fats: 0 g