Chinese New Year is January 23rd, the start of a 15-day celebration celebrating the Chinese New Year – This year it's the Year of The Dragon. I thought this Asian inspired fiery pork dish would be a great way to celebrate!
Roasted pork tenderloin with a sweet and spicy glaze topped with a fresh mango salsa. Your taste buds will be tantilized with each bite you take.
How good does this look...
Even if you have no intentions of celebrating the Chinese New Year, this is a tasty way to make a pork tenderloin if you are looking for something different.
Could you make this with chicken? Sure! This would be fabulous over a chicken breast if pork is not your thing.
I served this with my own coconut rice creation that my husband loves (recipe coming soon) and he literally cleaned his plate! You could also serve this over steamed jasmine rice for a simple side dish. Enjoy!
Sweet and Fiery Pork Tenderloin with Mango Salsa
Servings: 4 • Serving Size: 1/4th • Old Points: 5 pts • Points+: 6 pts
Calories: 247 • Fat: 7.1 g • Protein: 25.3 g • Carb: 19.2 g • Fiber: 2.8 g • Sugar: 16.7 g
Sodium: 640 mg
- 1 tsp garlic salt
- 1/2 tsp ground ginger
- 1 lb pork tenderloin
- 1/4 cup Sweet Red Chili Sauce (I used Thai Kitchen)
- 1 tbsp honey
- 1/2 tsp Sriracha sauce (or more to taste)
For the salsa:
- 1 large ripe mango, peeled, seeded and coarsely chopped
- 1-2 tbsp chopped fresh cilantro
- 1 small clove garlic, minced
- 1 tbsp minced jalepeño, seeds removed and diced
- 2 tbsp fresh lime juice
For the salsa: Combine all the ingredients in a bowl, season to taste with salt and pepper.
Refrigerate salsa until ready to serve. Makes 1 cup.
Preheat oven to 375°. Mix garlic salt and ginger in small bowl. Rub evenly over pork. Place pork on rack in foil-lined roasting pan.
Roast pork in preheated oven 40 to 45 minutes or until desired pork is cooked to your liking. (New pork guidelines allow pork to cook to 145°, if you prefer it cooked well, cook it until the internal temp reads is 160° with a meat thermometer)
Mix chili sauce, honey and sriracha in small bowl.
Brush over pork during the last 10 minutes of cooking.
Slice pork and serve with pan juices and mango salsa on the side.
Makes 4 servings.