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Looking for a fun way to turn a traditional snack that’s straight from the box into a mouth-watering appetizer that you can really fill up on? I’ve got just the thing: Pork Tenderloin Bites with Mango Salsa makes a great appetizer!
Is the warm weather beckoning you to invite your friends over for an outdoor get together? Small plates and bites are always a hit when people gather, so for a Mexican-inspired appetizer, I suggest you leave the chips and salsa behind for another time and instead, break out the TRISCUIT Hint of Salt Crackers, a pork tenderloin, and a sweet-and-cool mango salsa for the perfect mix of flavors in a bite-sized portion.
Pork Tenderloin Bites with Mango Salsa are filling, easy to make, and delicious. I think for fun I’ll call them TRISalsalicious!
I love serving pork tenderloin because it’s so easy to make, and you can serve it up in a variety of ways. For this recipe, I thought pork would be the perfect base to add heartiness to a fresh and filling appetizer. I used a simple prep – I seasoned the tenderloin with salt, black pepper, and some chipotle chile powder – browned it, then popped it in the oven to finish cooking.
When the tenderloin is ready, slice it into bite-sized pieces, add a slice to a TRISCUIT cracker, and top it with this delicious mango salsa. I popped over to my local Walmart and found the pork, produce, and TRISCUIT Crackers for this recipe. I used one of the traditional TRISCUIT flavors – Hint of Salt – but there are also some fun, artisanal flavors to choose from, too: TRISCUIT Mediterranean Olive, Smoked Gouda, and Sriracha.
For the mango salsa (I think you’ll adore the sweet-and-slightly-spicy flavors), I tossed together a few favorite salsa ingredients, and the result was the perfect pairing with pork.
It really is easy to cube a mango:
- Stand the mango vertically on a cutting board and slice the two, larger “cheeks” (or rounded sides) from the sides of the mango first, keeping in mind there is a pit in the center of the mango.
- You’ll be left with a curved piece of fruit with skin on it. Use a knife to score the fruit of the mango in both directions, cutting just about all the way to the skin.
- Bend the skin back so the fruit stands like individual squares, still attached to the skin.
- Use a knife to cut at the base of the squares (over a bowl), and now you have cubed mango!
- Cut away any remaining fruit from the pit and slice and cube it to include.
The next time you have people over, I hope you’ll try Pork Tenderloin Bites with Mango Salsa. It’s a nice change of pace from chips and salsa, and it makes a flavorful, filling snack.
Looking for more flavorful ways to enjoy TRISCUIT Crackers? Check out the TRISCUIT page!
Serves 8
Leave the chips and salsa for another time! These Pork Tenderloin Bites with Mango Salsa make a hearty and flavorful appetizer!
Save RecipeIngredients
- 1-1/2-2 pound pork tenderloin
- 2 tablespoons vegetable oil
- 3 mangoes, cubed
- 3 Roma tomatoes, diced
- 3 green onions, ends trimmed and cut into small pieces
- 3 garlic cloves, minced
- 1 jalapeño, seeds and pith removed, diced small
- 2 tablespoons olive oil
- Juice from 1 lime
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/2 teaspoon chipotle chile powder, divided
- 1-2 teaspoons fresh torn cilantro leaves
- TRISCUIT Hint of Salt Crackers
- Aluminum foil
Instructions
- Preheat the oven to 350 degrees F. Line a baking pan with the foil and drizzle about 1/2 tablespoon of the vegetable oil over it. Use your fingers to smooth it over the center of the foil. Set aside.
- Season the tenderloin on all sides with 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon of the chipotle chili powder.
- Add 1-1/2 tablespoons vegetable oil to a large skillet (be sure it’s big enough to hold the tenderloin) over high heat. When hot, add the tenderloin and brown it on all sides, for about 3 minutes each.
- Transfer the tenderloin to the baking pan and cook for about 15 minutes, or until done. According to FoodSafety.gov, pork is finished cooking when a meat thermometer inserted into the thickest part of the tenderloin reads 145 degrees F.
- Remove the tenderloin from the oven and allow it to rest for at least 5 minutes.
- As the tenderloin is cooking, add the mango, tomato, green onions, garlic, jalapeño, olive oil, lime juice, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon chipotle chile powder, and the cilantro leaves to a bowl.
- Toss, taste, and adjust the seasoning as needed. Refrigerate until ready to use.
- Slice the tenderloin into bite-sized pieces. Place one piece on a cracker, then top with the salsa.
- Serve immediately.
Nutrition
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