Spice-rubbed mango-glazed pork tenderloin
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Five simple ingredients transform an ordinary pork tenderloin into the star of your next dinner. A richly flavored Caribbean-inspired glaze of mango chutney and rum coats layering flavor over the cinnamon and all-spice dusted pork. Ready in a quick 25 minutes, the pork pairs well with steamed spinach and creamy baked sweet potatoes for a full plate. Make a pair if guests are expected and ready yourself for raves. Leftover pork makes a great topping for a quick lunch salad. Be sure to allow the pork to rest before slicing so the juices can reabsorb in the meat. This easy glazing technique can be used on chicken breasts as well. Be sure to cook to 180 degrees.
Ingredients
Mango chutney
¼ cup(s)
Rum
⅛ fl oz, dark variety (1 tablespoon)
Ground cinnamon
2 tsp
Ground allspice
½ tsp
Table salt
¾ tsp
Uncooked lean pork tenderloin
1 pound(s), trimmed
Instructions
1
Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
2
To make the glaze, stir together the chutney and rum in a cup.
3
To make the rub, combine the cinnamon, allspice, and salt in a cup. Spread the rub all over the pork, then lightly spray with nonstick spray. Place the tenderloin on the grill rack and grill, turning, 10 minutes.
4
Continue to grill the pork, turning and brushing with the glaze, until an instant-read thermometer inserted into the center of the pork registers 160°F for medium, about 10 minutes longer. Transfer to a cutting board and let rest 5 minutes. Cut into 12 slices. Yields 3 slices pork per serving.
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