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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!
Leave the chips and salsa for another time! These Pork Tenderloin Bites with Mango Salsa make a hearty and flavorful appetizer!
- 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
- 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.