Can I use pre-cooked pork to save time?

Absolutely! A good quality pre-cooked pork tenderloin works in a pinch. Just slice it thinly and arrange on your salad. The flavor won't be quite as fresh, but it makes for a super-quick meal assembly.

How do I know when my mangoes are perfectly ripe?

The perfect mango should have a slight give when gently squeezed, similar to a ripe avocado. Color isn't always an indicator since different varieties show ripeness differently. A sweet, fruity aroma at the stem end is also a good sign of ripeness.

What can I substitute for the sesame ginger dressing?

If you can't find sesame ginger dressing, a simple combination of 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, and 1/2 teaspoon grated ginger works beautifully. Whisk together with 1/4 cup olive oil for a quick homemade alternative.

Is there a way to make this recipe keto-friendly?

Yes! Simply reduce the mango to a smaller amount (or substitute with berries), and make sure your dressing doesn't contain added sugars. The avocado, pork, and nuts are already keto-friendly ingredients.

Avocado Mango Salad with Pork Tenderloin Recipe

Name: Avocado Mango Salad with Pork Tenderloin Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (1.5 to 2 pound) pork tenderloin, silver skin and excess fat removed; 2 tablespoons olive oil; Kosher salt; Fresh ground black pepper; 4 cups mixed greens, torn into bite-sized pieces; 2 large ripe mangoes, peeled, pit removed, and sliced; 2 large ripe avocados, peeled, pit removed, and sliced; 1 medium red onion, peeled and thinly sliced; 1 cup cilantro leaves; 1/2 cup coarsely chopped roasted pistachios (salted or unsalted); 3/4 cup Sesame Ginger Dressing; Lime wedges, optional

This Avocado Mango Salad with Pork Tenderloin is a vibrant, flavor-packed dish that brings together succulent pork with the tropical sweetness of mango and creamy richness of avocado. Ready in under an hour, it’s the perfect balance of protein and fresh produce that works beautifully as a complete meal for busy weeknights or weekend entertaining when you want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweet mango, buttery avocado, and savory pork create an incredible flavor combination that dances on your palate.
Impressive Yet Simple: Looks like a restaurant-quality meal but comes together with minimal effort – perfect for those nights when you want something special without the fuss.
Nutritionally Complete: Lean protein from the pork, healthy fats from avocado, and loads of vitamins from the fresh produce make this a well-rounded meal in itself.
Versatile: Works as a light summer dinner, special occasion meal, or can be prepped ahead for easy entertaining.

Ingredients You’ll Need

Pork Tenderloin: The star protein that cooks quickly and stays tender. Make sure to remove the silver skin for the best texture.
Olive Oil: Helps the seasonings stick to the pork and aids in beautiful caramelization when cooking.
Mixed Greens: The fresh, crisp foundation of your salad. Choose whatever variety you enjoy – spring mix, arugula, or romaine all work wonderfully.
Mangoes: Provides sweet tropical flavor and vibrant color. Select mangoes that yield slightly to pressure for perfect ripeness.
Avocados: Adds creamy richness and healthy fats. Look for avocados that are firm but yield to gentle pressure.
Red Onion: Offers a sharp bite that balances the sweetness of the mango. Slice it thin to prevent overpowering the dish.
Cilantro Leaves: Brings fresh, herbaceous notes that complement the tropical flavors.
Pistachios: Provides a satisfying crunch and nutty flavor that elevates the entire dish.
Sesame Ginger Dressing: Ties everything together with its savory, slightly sweet Asian-inspired flavor profile.
Lime Wedges: Optional but highly recommended for adding brightness and acidity that makes the flavors pop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Here are some delicious twists:

Change the Protein: Substitute chicken breast, salmon, or even grilled shrimp if pork isn’t your thing.
Make it Vegetarian: Skip the meat entirely and add grilled halloumi or tofu for protein.
Fruit Alternatives: When mangoes aren’t in season, try peaches, nectarines, or even strawberries for a different twist.
Nut Substitutions: Swap pistachios for toasted almonds, pecans, or macadamia nuts for different texture and flavor profiles.
Heat Factor: Add thinly sliced jalapeños or a sprinkle of red pepper flakes if you enjoy spice.

How to Make Avocado Mango Salad with Pork Tenderloin

Step 1: Prepare the Pork Tenderloin

Start by removing the silver skin (that tough, silvery membrane) from the tenderloin – slide a sharp knife underneath and pull it away as you cut. Brush the entire tenderloin with olive oil, then season generously with kosher salt and fresh ground pepper, pressing the seasonings in so they adhere well.

Step 2: Cook the Pork

Choose your cooking method – grilling is fantastic for adding a smoky flavor, but roasting works beautifully too. For grilling, cook over medium-high heat for about 15 minutes, turning occasionally, until the internal temperature reaches 145°F. For roasting, cook in a 400°F oven for approximately 20-25 minutes. Allow the cooked tenderloin to rest for 10 full minutes before slicing into half-inch rounds.

Step 3: Prepare the Salad Base

While the pork rests, toss the mixed greens and cilantro leaves in a large bowl. Drizzle lightly with the sesame ginger dressing – you don’t want to drown the greens, just coat them lightly. Season with a pinch of salt and pepper, then spread the dressed greens on a large platter or individual dinner plates.

Step 4: Assemble the Salad

Arrange the sliced pork tenderloin on top of the dressed greens. Place the mango and avocado slices attractively around the pork, creating a colorful pattern. Scatter the red onion slices and chopped pistachios over everything.

Step 5: Finish and Serve

Drizzle the entire salad with a bit more dressing. Add a final sprinkle of salt and pepper, and if desired, squeeze fresh lime over the top to brighten all the flavors. Serve immediately, with extra dressing on the side for those who might want more.

Pro Tips for Making the Recipe

Pork Doneness: For the juiciest pork, cook it to 145°F internal temperature. It will continue cooking during the rest period.
Slicing Technique: Cut pork against the grain for the most tender bites.
Avocado Prep: Wait until the last minute to slice your avocados to prevent browning. A squeeze of lime juice helps preserve their color.
Mango Selection: A ripe mango will have a slight give when pressed and often a fruity aroma at the stem end.
Balanced Assembly: Distribute ingredients evenly across the platter so every serving gets a good mix of all components.
Dressing Application: Less is more initially – you can always add extra dressing at the table.

How to Serve

This stunning salad truly shines as a complete meal on its own, but here are some serving suggestions to make it even more special:

Beverage Pairings:

A crisp Sauvignon Blanc or Pinot Grigio works beautifully with the tropical flavors. For non-alcoholic options, a sparkling water with lime or a light iced green tea complements without overwhelming.

Side Options:

If you’d like to add a side, keep it simple with warm crusty bread or a light soup like carrot ginger or cucumber.

Presentation Ideas:

For a striking presentation, serve on a large wooden board or white platter to make the colors pop. Individual plating works well for more formal occasions.

Make Ahead and Storage

Preparing Components Ahead

The pork tenderloin can be cooked up to 24 hours in advance, cooled completely, and stored in an airtight container in the refrigerator. Bring to room temperature before slicing and assembling the salad.

Storing Leftovers

This salad is best enjoyed fresh, but if you have leftovers, store the dressed greens separately from the pork, mango, and avocado. The dressed components will keep for about a day in the refrigerator.

Reheating Tips

The pork can be enjoyed cold in the leftover salad, or gently warmed in a 300°F oven just until heated through (about 5-7 minutes) if you prefer it warm.

FAQs

Can I use pre-cooked pork to save time?

Absolutely! A good quality pre-cooked pork tenderloin works in a pinch. Just slice it thinly and arrange on your salad. The flavor won’t be quite as fresh, but it makes for a super-quick meal assembly.
How do I know when my mangoes are perfectly ripe?

The perfect mango should have a slight give when gently squeezed, similar to a ripe avocado. Color isn’t always an indicator since different varieties show ripeness differently. A sweet, fruity aroma at the stem end is also a good sign of ripeness.
What can I substitute for the sesame ginger dressing?

If you can’t find sesame ginger dressing, a simple combination of 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, and 1/2 teaspoon grated ginger works beautifully. Whisk together with 1/4 cup olive oil for a quick homemade alternative.
Is there a way to make this recipe keto-friendly?

Yes! Simply reduce the mango to a smaller amount (or substitute with berries), and make sure your dressing doesn’t contain added sugars. The avocado, pork, and nuts are already keto-friendly ingredients.

Final Thoughts

This Avocado Mango Salad with Pork Tenderloin brings restaurant-quality dining right to your kitchen table with surprisingly little effort. The combination of juicy pork, tropical mango, and creamy avocado creates a meal that feels special enough for company but simple enough for a weeknight. The next time you’re tempted to fall back on the same old dinner routine, give this vibrant, flavor-packed salad a try instead – I promise your taste buds will thank you!