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