What I love about this glazed pork tenderloin
Chamoy is a tangy, sweet, and spicy Mexican condiment. It’s typically made from pickled fruits, but for this recipe, I’ve made a simplified at-home version using apricot jam, lime juice, ancho chili powder, and crushed red pepper that doubles as a sticky, flavorful glaze.
The result is a pork tenderloin with serious depth of flavor: a little sweet, a little smoky, and just enough heat. The fresh mango salsa on top keeps things bright and balances out the spice perfectly.
This is a recipe I never get tired of, and I’m sure you will love adding it to your dinner rotation – especially in the warm weather months ahead. You can even to grill the pork tenderloin if you don’t want to heat up you oven.
More pork recipes: pineapple pork chops / pork piccata / smothered pork chops with gravy / pesto pork chops
Ingredient notes:
- Pork tenderloin – This recipe works for one or two tenderloins. If you’re cooking two, you don’t have to increase your cooking time. Just make sure they have enough space between them in the oven.
- Apricot jam – This is the base of the glaze. Peach jam would work as a substitute in a pinch.
- Ancho chile powder – Ancho chile is mild with a slightly smoky, earthy flavor – similar to an If you can’t find it, regular chili powder will work, but the flavor will be a little different.
- Mango – Use ripe, fresh mango for the best salsa. Frozen mango, thawed and drained, can work but the texture won’t be quite as good. You could also swap this for another fruit like peach or pineapple.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Use a meat thermometer. You want your pork to reach an internal temperature of 145˚F, but try not to go over or you’ll end up with overcooked meat. I always recommend a meat thermometer to ensure a proper cook.
- Don’t skip the rest. Make sure you let the pork rest for 5–10 minutes before slicing. This lets the juices redistribute in the tenderloin so every bite stays juicy!
- Make ahead tip. If you want to prep ahead, you can make the glaze up to 2 days in advance, and the mango salsa can be made the day before.
Frequently asked questions
What is chamoy?
Chamoy is a popular Mexican condiment made from pickled fruit, chili peppers, and lime. It’s tangy, sweet, spicy, and a little salty all at once. In this recipe, I make a simplified at-home version using apricot jam and spices that captures that same sweet-heat flavor profile.
How do I know when the pork tenderloin is done?
Pork tenderloin is fully cooked when it reaches an internal temperature of 145˚F. I always use a meat thermometer to check because the size of tenderloins can vary, and cook time will too.
Can I grill the pork instead of baking it?
Yes! I love grilling this recipe. You can grill the tenderloin over medium-high heat, basting with the glaze as you go, until it reaches 145˚F internally. This usually takes about 20–25 minutes depending on the size.
More recipes you’ll love: tequila lime chicken / stuffed peach and prosciutto chicken / apple parsnip soup / tropical salad with mango dressing
Ingredients
- 1 – 2 pork tenderloins - about 3 pounds
- 1 cup apricot jam - or preserves
- 1/4 cup lime juice
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon Ancho chili powder
- 1 teaspoon coarse salt
- 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
Instructions
- Prep. Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Make the glaze. In a medium bowl, whisk together the chamoy sauce ingredients. Then, place the pork tenderloin on your prepared baking sheet and generously coat all sides of the pork tenderloin with the sauce, reserving about half for basting.
- Cook the pork. Transfer the baking sheet to the oven and roast for 25-30 minutes, until pork has reached 145˚F internally, basting every 10 minutes with reserved sauce.
- Make the salsa. While the pork is baking, combine the salsa ingredients in a mixing bowl and stir to combine. If needed, adjust seasoning with salt & pepper, to taste. Set aside.
- Rest and serve. Remove the cooked pork from the oven and allow it to rest for 5-10 minutes to allow the meat to retain its juices. Then, slice the pork and top with mango salsa before serving.
