Pork Tenderloins with Mango Sauce

Pork Tenderloins with Mango Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:55 Total Time


Add all
  • 2 x 3/4 lb
    (2 x 350 g)

    pork tenderloin

  • 2 tsp.
    (10 mL)

    organic canola oil

  • 1 tsp.
    (5 mL)

    dried rosemary

  • 1 tsp.
    (5 mL)

    dried thyme

  • sauce:

  • 3

    mangoes, peeled and diced

  • 1/3 cup
    (80 mL)


  • 1/4 cup
    (60 mL)

    white wine vinegar

  • 1/4 cup
    (60 mL)

    dry white wine

  • 2 Tbsp.
    (30 mL)

    minced, peeled gingerroot

  • salt and freshly ground pepper to taste


Preheat oven to 400°F (200°C).

Brush tenderloins with oil and rub with rosemary and thyme. Place on an oiled rack in a roasting pan.


Purée mangoes in the blender. In a saucepan, combine puréed mangoes, sugar, wine vinegar, white wine and ginger. Stir over low heat, keeping mixture under a boil, until sugar dissolves. Remove from heat and season.

Pork tenderloins:

Roast 10 minutes. Reduce heat to 325°F (160°C).and roast about 15 minutes more or until a meat thermometer inserted in the middle of the meat reads 160°F (70°C) and meat shows just a hint of pink when cut. Transfer tenderloins to a cutting board, cover with foil and let stand 10 minutes.

Cut tenderloins into thin slices. Spoon mango sauce into four plates, arrange slices over sauce and serve immediately.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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