Mango Pork Tenderloin Recipe


  • slices OSCAR MAYER Bacon, chopped
  • red onion, sliced
  • clove garlic, thinly sliced
  • mangos, cut into matchlike sticks
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup golden raisins
  • pork tenderloins (2 lb.), butterflied
  • 1/4 cup KRAFT Real Mayo Mayonnaise
  • 37 RITZ Crackers, finely crushed (about 1-1/2 cups)
  • pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


1-Heat oven to 350ºF.
2-Cook and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
3-Place tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.
4-Bake meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.
5-Remove meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.

Nutrition Facts

Calories                                                  410
                                               % Daily Value*
Total Fat 20g                                      26%
Saturated Fat 4.5g
Trans Fat 1.5g
Cholesterol 50mg                              17%
Sodium 810mg                                   35%
Total Carbohydrates 34g                12%
Dietary Fibers 3g                                11%
Sugars 14g                                            28%
Protein 23g                                          46%
Vitamin A                                              20%
Vitamin C                                               25%
Calcium                                                     2%
Iron                                                          40%

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