Recipe by Campbell's Kitchen
"Pork tenderloin is split and filled with a festive mixture of crushed Pepperidge Farm® Onion and Garlic Croutons, Pace® Thick & Chunky Salsa and chorizo sausage, grilled to perfection and served with a scrumptious mango-orange-cilantro sauce. "
Watch video tips and tricks
1 (1 1/2 pound)
whole pork tenderloin, butterflied
Pace® Thick & Chunky Salsa or Chipotle Chunky Salsa
7 1/2 ounces
cooked chorizo sausage or pepperoni, chopped
Pepperidge Farm® Onion and Garlic Croutons, crushed
chopped fresh cilantro
packed brown sugar
ripe mango, peeled, seeded and chopped
This is a fabulous recipe! I have made it twice now and it gets better and better! The sauce makes enough so that you can serve it with rice or broad egg noodles and have enough. Very tasty! I cooked it once on the BBQ as recommended and the last time in the oven at 375 and it turned out just as well.
I thought the salsa was absolutely gross and I've had "Mango Salsa" before. However, everyone else who ate dinner that night thought it was a hit. Make what you will of it.
Really enjoyed this, and it turned out to be far easier to make than I expected. First, I'd just sharpened my knives, the key to an easy job of butterflying any piece of meat. I used fresh chorizo, so I browned the meat and drained it. The pork tender was stuffed, tied, and put in the fridge early in the day, as was the cooked sauce. I used peach salsa (which had a little kick) because it's what was in the fridge...perfect choice for this recipe. I think this sauce is spectacular and would be great served with chicken, shrimp, and so many other things that it makes my head spin. Side dishes were Blister Beans and Lime Cilantro Rice from the AR site, and they were prepared in advance as well. We went to the beach today, came home, heated up in the micro the beans, rice, and sauce, grilled the rolled pork tenderloin and had an incredible cuban-inspired dinner. Winner, winner IMO!
The sauce for this looks a little scary but it tastes excellent. I used hot salsa which gave it a great kick. I will definitely be making this again!
Cooked this for the first time tonight. It was great! It was easy to prepare. Next time I cook it I will reduce the amount of Pepperoni to 5 oz. The mango mojo made the dish! i'm going to use it as salsa tomorrow.
I would give this 10 stars if they had 'em. I opted for chopped pepperoni for stuffing (who knew pepperoni could be so upscale?) and it was fabulous. Just a wonderful blend of flavors, very easy, looks fancy -- you would be happy to get this in a restaurant. One of my very top favorite recipes from this site. Thanks!!!!
I absolutely loved this recipe. The stuffing inside the pork is just great. Simple and great. I was very unsure of the salsa with the mango and orange juice... but after reading the reviews... took a chance. Loved it. Everyone who tried it loved it. This is a simple recipe and is a keeper.
Perhaps my husband cooked it a little too long. I wasn't crazy about the flavor though.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin Cubano with Mango Mojo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 176
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
With a few key ingredients, you can make a delicious stuffing in just 15 minutes.
This holiday appetizer couldn't be easier--or tastier!
Chicken broth and stock are heavy hitters for your holiday feast.