By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
525 cal · 50 min
Chamoy Glazed Pork Tenderloin with Mango Salsa
Recipe GLPRdf524296367a59
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Average rating: 4.3 (1)
Succulent pork tenderloin roasted to perfection and coated with a tangy-sweet chamoy glaze made from apricot jam, ancho chili powder, and red pepper flakes. Served alongside a fresh, vibrant mango salsa with lime, cilantro, and bell pepper. This Mexican-inspired main course is naturally gluten-free and dairy-free, making it a healthy and delicious dinner option.
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Ingredients
1 teaspoon ancho chili powder
1 cup apricot jam
1 red bell pepper, diced
¼ cup fresh cilantro, chopped
¼ cup fresh lime juice
2 ripe mangos, pitted and diced
1½ pounds pork tenderloin
¾ cup diced red onion
2 teaspoons crushed red pepper flakes
1 teaspoon salt
Directions
Preheat your oven to 400°F. Line a baking dish with parchment paper and place the pork tenderloin in the center.
In a medium bowl, whisk together the apricot jam, ancho chili powder, crushed red pepper flakes, and salt until the mixture is smooth and well combined. This is your chamoy glaze.
Generously brush the pork tenderloin on all sides with the chamoy glaze, reserving some sauce for basting during cooking.
Place the glazed pork in the preheated oven and bake for 25 to 30 minutes, basting with the remaining glaze every 10 minutes. The pork is done when it reaches an internal temperature of 145°F at the thickest part.
While the pork is cooking, prepare the mango salsa by combining the diced mangos, diced red bell pepper, red onion, fresh cilantro, lime juice, and salt in a medium bowl. Stir gently to combine and set aside.
Remove the pork from the oven and let it rest for 5 to 10 minutes. This allows the juices to redistribute, keeping the meat tender and moist.
Slice the pork tenderloin into serving portions, top with any remaining glaze, and serve alongside the fresh mango salsa.
Comments
The pork tenderloin and core salsa ingredients are standard finds at any Charlotte grocer—Harris Teeter, Food Lion, and Kroger all stock them without issue—but the ancho chili powder is the realistic caveat; most readers will need to swing by the international aisle at Harris Teeter or Kroger to find it loose, since ALDI and Food Lion won't reliably carry it. The dish runs $9–10 per serving with pork tenderloin as the anchor, which is reasonable for a weeknight protein but not budget-conscious. The stated 50 minutes is honest if you have a sharp knife and skip the trim work; most home cooks should add 10–15 minutes for dicing the mango and red onion to a fine salsa. The glazed tenderloin holds its shape and flavor through one night of refrigeration, and the cold salsa plays well on leftover slices the next day.
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