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Caribbean Tenderloin With Mango Salsa

Caribbean Tenderloin With Mango Salsa
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Serves 4| Hands-On Time: | Total Time:



  1. Heat broiler. In a medium bowl, combine the mango, scallions, 1 tablespoon of the oil, lime juice, crushed red pepper, and ¼ teaspoon salt. Set aside.
  2. Rub the pork with the remaining 1 teaspoon oil. Season with the coriander and ½ teaspoon salt.
  3. Broil the pork, turning occasionally, until cooked through, 12 to 15 minutes. Let rest 5 minutes before slicing.
  4. Serve the pork with the salsa.
By January, 2011

Nutritional Information

  • Per Serving
  • Calories 248
  • Fat 8g
  • Sat Fat 2g
  • Cholesterol 92mg
  • Sodium 438mg
  • Protein 31g
  • Carbohydrate 14g
  • Sugar 12g
  • Fiber 2g
  • Iron 2mg
  • Calcium 23mg
What does this mean? See Nutrition 101 .

Quick Tip

To choose a ripe mango, squeeze the fruit gently. If it gives and is slightly soft to the touch, it’s ready to eat. Firmer mangoes should be ripened at room temperature.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.