Mango Pork & Wild Rice Recipe

When I received my October Cooking Light magazine, I sat down and flipped through it as I usually do, and I saw this: Mango Pork & Wild Rice Pilaf.

It is one of their 5-ingredient Enlightened Cook Recipes, and it appealed to me for a few reasons. First, I hadn’t tried any new recipes in a while, and I was getting bored with my meal plans. Second, it has five ingredients–I can handle that. Last, as much as my family loves their Pineapple Pork Chops, you get tired of eating pork the same way every time. I though it was worth a try.

Oh, yum, and only 5 ingredients!

This Mango Pork was very good, and we’ve had it twice now. Here’s the original recipe, but I wanted to mention that I’ve found the cooking time in the recipe to be inadequate and the directions somewhat confusing, so I adapted it below to make it easier for you:

Mango Pork & Wild Rice

Mango Pork & Wild Rice Pilaf

1 lime
6 tbsp mango chutney (the one I got at Trader Joe’s was mango ginger, yum)
1 cup long-grain and wild rice blend (I used a box of UBs and threw out the flavor packet)
1/3 cup diagonally cut green onions
1 (1-lb) pork tenderloin, trimmed

Preheat oven to 400. Start the rice cooking, omitting fat and salt. Grate 1 teaspoon lime rind, and squeeze lime juice into a small bowl.In a medium bowl, combine 1 tablespoon juice, 1/2 teaspoon rind, and chutney–save the remainder for later.To the cooked rice, stir in onions, 2 tablespoons chutney mixture, 1 1/2 teaspoons juice, 1/2 teaspoon rind, 1/4 teaspoon salt, and 1/8 teaspoon pepper.Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes, browning on all sides.

Place pan in oven; bake at 400° for 10 minutes or until thermometer registers 155 degrees (this took almost 30 minutes for me*).

Spoon 1/4 cup chutney mixture over pork. Cover loosely with foil; let stand 5 minutes or until temperature reaches 160 (slightly pink). Cut pork into thin slices; serve with rice.

*And the second time I made it, I cut the pork loin into medallions and just baked them laid flat in a pan. I wanted to be sure the pork was thoroughly cooked.
For more easy meal ideas, check out my Recipes Page. This recipe is linked up to Beauty & Bedlam’s What to Make When…Pork Roasts.


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