Roasted Pork Loin with Mango Salsa

roasted pork loin with mango
National Mango Board
  • Yield: 8 servings


1 (5-pound) boneless pork loin
Kosher salt, to taste
Fresh cracked black pepper, to taste
1tablespoon ground cumin
1tablespoon chili powder
1tablespoon paprika
1tablespoon dried oregano
5 garlic cloves, smashed
5tablespoons extra virgin olive oil
Juice of 4 limes
3 mangos, peeled, pitted and diced
1 1/2 red bell peppers, diced
1large red onion, minced
1 serrano chili, minced
6 scallions, sliced thinly
1 bunch cilantro, finely chopped
Juice of 4 limes
2tablespoons extra-virgin olive oil
Kosher salt, to taste
Fresh cracked black pepper, to taste


  1. For the pork: Mix salt, pepper, cumin, chili powder, paprika, dried oregano and garlic until thoroughly combined. Rub pork with olive oil and lime juice and rub spice mixture all over. Refrigerate and let marinade for at least 1 hour or overnight.
  2. Heat oven to 450F and place rack in middle of oven. Remove pork loin from refrigerator and let rest at room temperature while oven heats.
  3. Place pork loin in roasting pan and roast until skin is golden brown and internal temperature reaches 145F to 150F on a meat thermometer.
  4. Remove pork from pan and place on a cutting board. Cover loosely with tin foil and let rest for about 10-15 minutes. Slice pork and serve with the mango salsa.
  5. For the salsa: Combine all ingredients in a bowl and mix until thoroughly combined.

Recipe courtesy of the National Mango Board