Pork isn’t something I make very often. I’m never quite sure what do with it, and I’ve had more than a few failures as far as pork chops go, but pork tenderloins have yet to fail me. The meat is always tender and lean, and they don’t take very long to bake. When McCormick asked me to create a recipe using Chamoy Sauce as part of their Flavor of Together program, my mind immediately immediately went to pork. This year, McCormick is celebrating their 125th anniversary with a Mexican World Tour. Mexican cuisine is gaining popularity world wide, which is no surprise to me since it’s always been one of my favorites (probably because of the cilantro).
Chamoy sauce is a traditional Mexican sauce/condiment made with apricot jam, lime juice, McCormick’s ancho chili powder & crushed red pepper. I had never heard of it before, so I was super excited to try something new. It’s normally paired with sweet items, like fruit or ice cream, but something about the apricot flavor just screamed pork to me. Perhaps it’s because pork seems to go so well with fruits. It’s the one meat that’s most commonly used in the sweet-savory combination, and there’s a reason. It just works.
So for this recipe, I whisked up some spicy Chamoy sauce and glazed the pork tenderloin(s) with it. Simple. Then, while they were baking, I chopped up some mangos and other ingredients to make a fresh mango salsa. I opted to leave the salsa mild and sweet since the I knew the Chamoy sauce was packing some serious heat – it uses both McCormick’s crushed red pepper and ancho chili powder. I basted the tenderloin with the Chamoy sauce throughout the cooking process, but I did have some left over, about a 1/4 cup, which I topped the tenderloin with before slicing or serving it with the mango salsa.
If you like this recipe, I bet you’ll my tequila lime chicken topped with corn salsa.Print
Chamoy Glazed Pork Tenderloin with Mango Salsa
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6
- 1 – 2 pork tenderloins (about 3 pounds)
- Chamoy Sauce:
- 1 cup apricot jam (or preserves)
- 1/4 cup lime juice
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon Ancho chili powder
- 1 teaspoon salt
- Mango Salsa:
- 2 mangos, pitted and diced
- 1 bell pepper, diced
- 3/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- Preheat oven to 400˚F . Place tenderloin(s) in a parchment-lined baking dish.
- In a medium bowl, whisk together the sauce ingredients until smooth.
- Glaze pork liberally with sauce.
- Bake for 25 – 30 minutes or until pork has reached 145˚F internally, basting every 10 minutes with more sauce.
- While the pork is baking, combine the mango salsa ingredients into a medium bowl, set aside.
- Remove pork from oven and allow pork to sit for 5 – 10 minutes. Top with any remaining sauce, slice and mango salsa.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg