Tropical Pork Tenderloin



  • 1 (2 1/2 to 3 lb.) boneless pork tenderloin
  • 2 (15 oz.) cans sliced mangoes, drained
  • 1 small onion, chopped
  • 3/4 lemon-lime carbonated beverage
  • 2 cloves garlic, minced
  • 1/4 chopped crystallized ginger *
  • 1/2 honey
  • 1/3 soy sauce
  • 1/4 flaked coconut, toasted


Position knife blade in food processor bowl; add mangoes. Process until smooth, stopping once to scrape down sides. Pour mango puree into large shallow dish or self-sealing plastic bag. Add onion, lemon-lime drink, garlic, ginger, honey, and soy sauce to dish or bag, stirring well, add tenderloin, turning to coat. Cover or seal, and refrigerate 2 to 8 hours, turning tenderloin occasionally. Remove tenderloin from container. Place on rack in shallow pan; pour 1/2 cup marinade mixture over tenderloin. Bake at 325° 1 1/2 hours or until meat thermometer inserted into thickest portion registers 160°. In saucepan, cook remaining marinade over medium heat approximately 10 to 15 minutes; stirring occasionally. Remove tenderloin from roasting pan. Slice; place on serving platter. Drizzle warm sauce over tenderloin. Garnish with toasted coconut.
*Note: If ready prepared crystallized ginger is not available, use the following recipe for making your own crystallized ginger. Remove peel from one piece fresh ginger root, approximately 4 to 5 inches long. Cut into chunks. Put 1 cup sugar, 1/2 cup water, 2 tablespoons corn syrup, and ginger in saucepan. Cook slowly until syrup reaches 230°. Drain in coarse sieve. Roll in granulated sugar. Dry on wax paper. Enough for 8 servings.

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