Roasted Caribbean-Spiced Pork Tenderloin with Mango Salsa
Juicy pork tenderloin rubbed with warm Caribbean spices and roasted to perfection, served with a fresh, tangy mango salsa that balances savory and sweet. This caribbean-inspired pork ready in about 40 minutes blends pork tenderloin, olive oil, ground allspice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup, diced ripe mango
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp honey
- 1/2, seeded and minced jalapeño
Instructions
- Step 1: Preheat oven to 400°F. Rub 1 lb pork tenderloin with 2 tbsp olive oil, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper evenly. Sear the pork in a hot skillet over medium-high heat for 2 minutes per side until browned.
- Step 2: Transfer the seared pork to a baking dish and roast in the oven at 400°F for 15-20 minutes or until the internal temperature reaches 145°F. Remove and let rest for 5 minutes.
- Step 3: While the pork roasts, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 tsp honey, and 1/2 minced jalapeño in a bowl. Stir gently to combine.
- Step 4: Slice the rested pork tenderloin into 1/2-inch thick medallions and serve topped with the fresh mango salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Caribbean-Spiced Pork Tenderloin with Mango Salsa take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Caribbean-Spiced Pork Tenderloin with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Caribbean-Spiced Pork Tenderloin with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Caribbean-Spiced Pork Tenderloin with Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Caribbean-Spiced Pork Tenderloin with Mango Salsa?
Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
