Tamarind-Glazed Pork Tenderloin with Coconut Rice and Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin brushed with a tangy tamarind glaze, served alongside fragrant coconut rice and a fresh mango salsa. This asian fusion-inspired pork ready in about 50 minutes blends trimmed pork tenderloin, tamarind paste, honey 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 480 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.

Prep: 15 min Cook: 35 min Serves 4 Asian Fusion cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 1 tbsp soy sauce, and 2 minced garlic cloves to create the glaze.
  2. Step 2: Pat dry 1.5 lbs pork tenderloin and season with 1/2 tsp salt and 1/4 tsp black pepper. Brush half of the tamarind glaze all over the pork.
  3. Step 3: Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the pork on all sides for 2-3 minutes until golden brown.
  4. Step 4: Brush the pork with the remaining glaze and transfer the skillet to the oven. Roast for 15-20 minutes until the internal temperature reaches 145°F. Remove and let rest for 5 minutes before slicing.
  5. Step 5: Meanwhile, combine 1 cup rinsed jasmine rice, 1 cup water, and 1 cup coconut milk in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until rice is tender and liquid is absorbed.
  6. Step 6: In a bowl, mix 1 diced ripe mango, 1/2 diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Season with 1/4 tsp salt.
  7. Step 7: Serve sliced pork tenderloin over coconut rice with a generous spoonful of fresh mango salsa on the side.

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Frequently asked questions

How long does Tamarind-Glazed Pork Tenderloin with Coconut Rice and Mango Salsa take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tamarind-Glazed Pork Tenderloin with Coconut Rice and 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 Tamarind-Glazed Pork Tenderloin with Coconut Rice and 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 Tamarind-Glazed Pork Tenderloin with Coconut Rice and 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 Tamarind-Glazed Pork Tenderloin with Coconut Rice and Mango Salsa?

Asian Fusion 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.

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