Pork Tenderloin with Mango

pork tenderloin with mango
  • 8Servings


  • 1/4 cup pineapple juice
  • 1/2 jalapeno chile, seeded and finely chopped
  • Juice of 1 lime
  • 2 teaspoons ancho chili powder
  • 2 teaspoons dark brown sugar
  • 1 teaspoon ground cumin
  • 1 1 pound pork tenderloin, sliced into 16 medallions
  • 1 large mango, peeled and pitted
  • 4 trimmed scallions
  • Salt and pepper


In a bowl, combine 1/4 cup pineapple juice, half a seeded, finely chopped jalapeno, the juice of 1 lime, 2 teaspoons each ancho chili powder and dark brown sugar and 1 teaspoon ground cumin. Add one 1-pound pork tenderloin, sliced into 16 medallions, and toss to coat; cover and refrigerate for 2 hours. Preheat a grill to medium-high. Cut 1 large peeled and pitted mango into 1-inch cubes. Slice 4 trimmed scallions into 2-inch pieces. Thread the mango, pork and scallions onto eight 12-inch skewers; season with salt and pepper. Cover and grill on a well-oiled grate, turning once, until browned and just cooked through, about 8 minutes.