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Chef Megan Mitchell

Online Cookbook

Grilled Pork Tenderloin with Spicy Cucumber, Apple and Mango Salad

  • Serves: 4
  • Complexity: medium
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Grilled Pork Tenderloin with Spicy Cucumber, Apple and Mango Salad


  • 1.5-pound pork tenderloin
  • Grapeseed oil
  • Salt and pepper, to taste
  • 1 English cucumber, 3-inch julienne
  • 1 green apple, 1/4-inch thick half-moons
  • 1 mango, 1/4-inch thick half-moons
  • 1/2 cup loosely packed mint leaves, torn, plus more whole leaves for garnish
  • 1 small lime
  • 1 medium jalapeño, finely minced
  • 1 garlic clove, minced or grated
  • 1 tbsp. light brown sugar
  • 1 tbsp. fish sauce
  • 1 tbsp. tamari
  • 2 tsp. rice wine vinegar
  • 1 tsp. kosher salt
  • 1/4 cup dry roasted, lightly salted peanuts, roughly chopped


  1. Preheat your grill to medium high, about 375F. If using a grill pan preheat over medium high heat. Clean and oil the grates.

  2. Lightly oil the tenderloin and then sprinkle with salt and pepper. Place on the grill, close and cook for 7-8 minutes per side (14-16 minutes total) or until you see grill marks and the inside reads 145F. Let rest for 5 minutes before slicing.

  3. While the pork grills make the salad. Place the cucumber, apple, mango and mint into a large bowl. In a small bowl combine the zest and juice from the lime, minced jalapeño, garlic, brown sugar, fish sauce, tamari, vinegar and salt. Whisk together then pour over the salad. Add in the peanuts, saving some for garnish. This dressing can be made 2-3 days in advance and kept separate from the salad. Toss 10 minutes before serving.

  4. After the pork has rested, slice into 1/2-inch thick pieces and place on a large plate or platter. Top with the salad, mounding it up high in the middle then finish with a sprinkling of peanuts and a few mint leaves.

    Recipe Courtesy of Megan Mitchell

    As seen on Food Network Kitchen

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