Pork Tenderloin Cubano with Mango Mojo

Pork Tenderloin Cubano with Mango Mojo

Campbell's Kitchen 0

"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. "

Ingredients 1 h {{adjustedServings}} servings 379 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14x6-inch rectangle. Remove the plastic wrap. Stir 1/2 cup of the salsa, the chorizo and croutons in a medium bowl. Spread the chorizo mixture lengthwise down the center of the pork. Fold the sides over the filling to form a 14-inch long roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
  2. Add the remaining salsa, orange juice, cilantro, brown sugar and mango to an electric blender or food processor container. Cover and blend the mixture until it's smooth and pour into a 10-inch skillet. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook and stir for 20 minutes or until the sauce thickens.
  3. Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through but slightly pink*, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. Thinly slice the pork and serve with the mango sauce.
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  • Tip: * The internal temperature of the pork should reach 155 degrees F. During the standing time the temperature will continue to increase to 160 degrees F.
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Reviews 10

  1. 11 Ratings


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.


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!