Mango Habanero Pork Tenderloin With Cuban Guacamole Recipe

A fiery fiesta in your mouth! This Robin Miller-inspired recipe combines succulent pork tenderloin marinated in sweet mango and spicy habanero chutney, then nestled into a vibrant Cuban-style guacamole with pineapple and cilantro. Get ready for a flavor explosion that's perfect for a weeknight dinner or a special occasion.

Prep Time 15 mins
Cook Time 40 mins
Calories 268.3 kcal
Protein 61g
Rating 5.0 (2 Reviews)
Mango Habanero Pork Tenderloin With Cuban Guacamole 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango Habanero Pork Tenderloin With Cuban Guacamole

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How to Make Mango Habanero Pork Tenderloin With Cuban Guacamole

  1. Preheat oven to 400°F (200°C). Lightly coat a shallow roasting pan with cooking spray.
  2. Season a 1.5-2 lb pork tenderloin generously with salt and pepper. Place in the prepared roasting pan.
  3. In a small bowl, combine 1/2 cup mango chutney and 1-2 finely minced habanero peppers (adjust to your spice preference).
  4. Spoon the mango habanero mixture evenly over the pork tenderloin.
  5. Roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer for accuracy.
  6. Remove from oven and let the pork rest for 5 minutes before slicing into 1/2-inch thick slices.
  7. While the pork rests, prepare the guacamole.
  8. In a medium bowl, mash 2 ripe avocados with 1/2 cup diced fresh pineapple, 1/4 cup chopped cilantro, 2 tablespoons lime juice, and 1 teaspoon ground cumin.
  9. Season the guacamole to taste with salt and pepper.
  10. Transfer the guacamole to a serving platter. Arrange the sliced pork tenderloin on top of the guacamole.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

12g

Fat

13g

Carbs

2g