A colorful mango relish is a refreshing counterpoint to the heat in the rub I use to pep up pork dishes. These roasted tenderloins turn out juicy, and you can use the relish with other dishes, too!
—Gloria Bradley, Naperville, IL
Prep: 15 min. • Bake: 45 min. • Makes: 6 servings
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. ground chipotle pepper
1/2 tsp. smoked Spanish paprika
2 pork tenderloins (3/4 lb. each)
MANGO RELISH
1 medium mango, peeled and chopped
2 plum tomatoes, seeded and chopped
1/3 cup chopped onion
1/3 cup chopped seeded peeled cucumber
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
3 Tbsp. lime juice
1. In a small bowl, combine the first six ingredients. Set aside 1/2 tsp. for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes.
2. Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Per serving: 3 oz. cooked pork with 1/3 cup relish equals 171 cal., 4g fat (1g sat. fat), 63mg chol., 245mg sodium, 9g carb. (7g sugars, 2g fiber), 23g pro. Diabetic Exchanges: 1/2 starch, 3 lean meat.
GOES GREAT WITH
Served with fresh fruit, Mexican Chocolate Dip will be a new staple at your house! Enjoy it after this pork dinner.
As if this entree isn’t easy enough to prepare, you can make the relish and set it in the fridge a day early. Similarly, season the pork with the rub, cover the tenderloins and store in the refrigerator until you’re ready to cook the next day.