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BBQ Asian Pork Tenderloin with Fresh Mango Salad

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  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 Tbsp fresh lime juice
  • 2 Tbsp vegetable oil
  • 1 Tbsp minced garlic
  • 1 Tbsp grated ginger
  • 2 tsp ground cumin
  • 1 tsp ground black pepper
  • 2 Ontario Pork Tenderloins, about 12 oz/375 g each



  • Combine all ingredients except the pork tenderloin to make a marinade. Divide marinade in half: put one half in a small, non-metal container with the pork, cover and refrigerate for about four to 24 hours.
  • Pre-heat barbecue to hot. Grill pork over high heat, basting with the other half of the marinade. Turn and baste pork tenderloins frequently. Continue grilling until the pork is nicely browned and internal temperature reaches 155-160°F (68-71°C) with a meat thermometer (about 20 minutes). Do not overcook, a little bit of pink is alright. Remove pork from grill, cover with tented foil, and allow resting for about 10 minutes.


  • Preheat oven to 450ºF.
  • Brown all sides of pork tenderloin in a skillet over med-high heat, turning, 3-5 minutes.
  • Transfer to foil-lined baking sheet and roast for 15-18 minutes until 140ºF. Rest 10 minutes before cutting.

FRESH MANGO SALAD: In a bowl mix 1 cup chopped mango, 1 cup sliced cherry tomatoes, 1/2 cup chopped cilantro, 1 cup chopped sweet red pepper, 1/2 cup diced red onion. In a jar blend 2 Tbsp apple cider vinegar, 1 Tbsp lime juice, 3 Tbsp canola oil, 1 tsp Dijon mustard, 1 tsp honey and a pinch of salt and pepper. Toss dressing with mango mixture.