Tropical Pork T with Mango Salsa

A few weeks ago Jewel had a huge sale on meat, I’m talking buy one get one free on pork chops, chicken, and pork tenderloin, which I turned around and froze for future use.¬† We all know I can’t pass up a great deal! ūüôā Anyways, I have made pork tenderloin a few times in the past (here and here) so when I saw this tropical pork tenderloin with mango salsa on Pinterest I was excited to put a different spin of flavors on it.¬† Even little Maddie girl wanted to get a taste (see the last picture).

Hands On Time     15 minutes
Baking Time       
  25 minutes
  2-3 servings


1 large pork tenderloin
olive oil

for seasoning meat:
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
1 tsp cinnamon

for the salsa:
1 mango
1/2 cup red pepper, chopped
1 tbsp cilantro, finely chopped
1 tbsp lime juice
1/4 tsp salt
jalapeno pepper, finely minced to taste


1. Preheat oven to 400. Lightly oil a small rimmed baking sheet. In a small bowl, stir together cinnamon, ginger, cloves, garlic powder, paprika, and salt. Brush the pork with oil followed by rubbing the spice mixture all over.

2. Roast the pork tenderloin in the center of a preheated oven for 20-25 minutes, until pork is firm when pressed.

3. While meat is cooking, peel mango and cut into 1/2 in cubes (how to cut a mango) and place in a bowl with red pepper, cilantro, lime juice, salt, and finely minced jalapeno pepper to taste.

4. Roll cooked whole tenderloin in any pork juice on the baking sheet. Let stand 5 minutes before cutting into 1/2 in thick slices. Serve with salsa and alongside cooked rice (optional). Refrigerate leftover salsa for up to 2 days.

**Recipe Adapted From:¬† Today’s Parent**

Brown Sugar and Balsamic Glazed Pork Tenderloin

The continuation of my diet and leftover ingredients from this flank steak recipe,  called for making this brown sugar and balsamic glazed pork tenderloin slow-cooker recipe (found here and here).  Although we simply just ate the tender meat with a side of asparagus, we decided it would be a great addition for tacos, pulled pork sandwiches, or salads.


for the crock-pot:
1 (2 pound) boneless pork tenderloin
1 tsp ground rosemary
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water

for the glaze:
1/2 cup brown sugar
1 tbsp cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tbsp soy sauce


In a small bowl, combine rosemary, salt, pepper, and garlic; rub over pork. Place in a slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in a small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

**Recipe Source:  C+C Marriage Factory**