Looking for a dish that’s bold, tangy, and slightly sweet? This Tamarind-Ginger Pork Tenderloin with Coconut Rice and Mango Salsa is a perfect fusion of flavors. The juicy, marinated pork is seared to perfection, served over fragrant coconut-infused rice, and topped with fresh, zesty mango salsa.
Whether you’re hosting a dinner party or just want to treat yourself, this dish brings restaurant-quality flavors straight to your kitchen
Why You’ll Love This Recipe
✔ Perfect Flavor Balance – Sweet, tangy, smoky, and fresh all in one bite!
✔ Easy Yet Impressive – Looks gourmet but is beginner-friendly.
✔ Nutritious & Wholesome – A protein-packed, fiber-rich meal with a tropical twist.
✔ Great for Meal Prep – Store leftovers and enjoy them the next day!
Equipment Needed
✔ Cutting board & knife – For chopping and slicing.
✔ Mixing bowls – For marinating and mixing salsa.
✔ Measuring cups & spoons – To ensure perfect proportions.
✔ Large skillet or grill pan – For searing the pork.
✔ Medium saucepan with a lid – For cooking coconut rice.
✔ Tongs or spatula – To handle the pork easily.
✔ Meat thermometer (optional) – To ensure perfect doneness (145°F / 63°C).
Ingredients
For the Tamarind-Ginger Pork:
1 pork tenderloin (about 1 lb)
2 tbsp tamarind paste
1 tbsp fresh ginger, grated
2 cloves garlic, minced
2 tbsp soy sauce or tamari (for gluten-free)
1 tbsp honey or brown sugar
1 tbsp olive oil
1 tsp smoked paprika
½ tsp chili flakes (optional)
Salt & black pepper to taste
For the Coconut Rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt
1 tsp butter or coconut oil (optional)
For the Mango Salsa:
1 ripe mango, diced
½ red bell pepper, finely chopped
¼ red onion, finely chopped
1 small chili (optional, finely chopped)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt to taste
Instructions
- Marinate the Pork (30 mins – Overnight)
- In a bowl, whisk together tamarind paste, ginger, garlic, soy sauce, honey, olive oil, smoked paprika, chili flakes, salt, and black pepper.
- Coat the pork tenderloin in the marinade and let it sit for at least 30 minutes (overnight is even better!).
- Cook the Coconut Rice (15 minutes)
- Rinse the jasmine rice under cold water.
- In a saucepan, combine coconut milk, water, salt, and rice. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Let it sit for 5 minutes, then fluff with a fork.
- Make the Mango Salsa (10 minutes)
- In a bowl, combine mango, red bell pepper, red onion, chili (if using), lime juice, and cilantro.
- Add a pinch of salt, mix well, and let it sit for 10 minutes.
- Cook the Pork (15 minutes).
- Heat a skillet over medium-high heat with a little oil.
- Sear the pork on all sides for 2-3 minutes per side until golden brown.
- Lower heat, cover, and cook for another 10-12 minutes, or until internal temperature reaches 145°F (63°C).
- Rest for 5 minutes, then slice.
- Assemble & Serve
- Spoon coconut rice onto plates.
- Place sliced pork tenderloin on top.
- Add a generous scoop of mango salsa.
- Garnish with cilantro and lime wedges.
Nutritional Information (Per Serving)
(Estimated for a 4-serving meal)
Calories: ~520 kcal
Protein: ~35g
Carbs: ~55g
Fat: ~18g
Fiber: ~5g
Sugar: ~14g
💡 For a lower-carb option, swap the rice for cauliflower rice!
Expert Tips
✔ Rest the Pork – Always let it rest before slicing to keep it juicy.
✔ Want Crispy Pork? Finish it in a 400°F (200°C) oven for 5 minutes after searing.
✔ Adjust Sweetness & Tang – Add more honey for sweetness or more tamarind paste for extra tang.
✔ Make it Spicier – Add cayenne pepper to the pork marinade or an extra chili to the salsa.
FAQs
Q: Can I use chicken instead of pork?
A: Yes! Tamarind-ginger marinade works great with chicken breast or thighs. Adjust cooking time accordingly.
Q: How do I store leftovers?
A: Store pork in an airtight container for up to 3 days in the fridge. Reheat gently.
Q: Can I make this dish ahead of time?
A: Yes! The pork can be marinated a day in advance, and the salsa can be made a few hours before serving.
Final Thoughts
This Tamarind-Ginger Pork Tenderloin with Coconut Rice & Mango Salsa is a flavor-packed, easy-to-make dish that’s sure to impress. Whether it’s a weeknight dinner or a special occasion, this meal will have everyone asking for seconds!
Tamarind-Ginger Pork Tenderloin with Coconut Rice & Mango Salsa
Equipment
- 1 Cutting board & knife
- 3 Mixing Bowls
- Measuring cups & spoons
- Large skillet or grill pan
- Tongs or spatula
- Meat thermometer (optional)
Ingredients
- For the Tamarind-Ginger Pork:
- 1 pork tenderloin 1 lb
- 2 tbsp tamarind paste
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp honey or brown sugar
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp chili flakes optional
- Salt & black pepper to taste
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- ½ tsp salt
- 1 tsp butter or coconut oil optional
- For the Mango Salsa:
- 1 ripe mango diced
- ½ red bell pepper finely chopped
- ¼ red onion finely chopped
- 1 small chili optional, finely chopped
- Juice of 1 lime
- 2 tbsp fresh cilantro chopped
- Salt to taste
Instructions
Marinate the Pork
- In a bowl, whisk together tamarind paste, ginger, garlic, soy sauce, honey, olive oil, smoked paprika, chili flakes, salt, and black pepper.
- Coat the pork tenderloin in the marinade and let it sit for at least 30 minutes (overnight for deeper flavor).
Cook the Coconut Rice
- Rinse the jasmine rice under cold water.
- In a saucepan, combine coconut milk, water, salt, and rice. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Let it sit for 5 minutes, then fluff with a fork.
Make the Mango Salsa
- In a bowl, combine mango, red bell pepper, red onion, chili (if using), lime juice, and cilantro.
- Add a pinch of salt, mix well, and let it sit for 10 minutes.
Cook the Pork
- Heat a skillet over medium-high heat with a little oil.
- Sear the pork on all sides for 2-3 minutes per side until golden brown.
- Lower heat, cover, and cook for another 10-12 minutes, or until internal temperature reaches 145°F (63°C).
- Rest for 5 minutes, then slice.
Assemble & Serve
- Spoon coconut rice onto plates.
- Place sliced pork tenderloin on top.
- Add a generous scoop of mango salsa.
- Garnish with cilantro and lime wedges.
Notes
- Rest the Pork – Always let it rest before slicing to keep it juicy.
- Want Crispy Pork? Finish it in a 400°F (200°C) oven for 5 minutes after searing.
- Adjust Sweetness & Tang – Add more honey for sweetness or more tamarind paste for extra tang.
- Make it Spicier – Add cayenne pepper to the pork marinade or an extra chili to the salsa.
