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Peppered Pork Tenderloins with Mangos

Contributed by: Chris WebAdmin. of


  • 1 pork tenderloin, about 375g
  • 2 tbsp cracked black peppercorns 25 mL
  • 1/3 cup cream cheese, at room temperature 75 mL
  • 2-3 tbsp chopped cilantro 25-45 mL
  • 1/8 tsp salt 0.5 mL
  • 1/2 cup finely diced mango 125 mL
  • 1 tsp fresh lime juice 5 mL
  • 1/8 tsp red pepper flakes 0.5 mL
  • 1-2 tbsp chopped cilantro 15-25 mL
  • 1 baguette, about 2-inches (5 cm) in diameter


Roll tenderloin in pepper to coat evenly.

Roast at 375 F (190 C) for 25-30 minutes, or until pork reaches an internal temperature of 160 F (70 C) on meat thermometer. Cool and refrigerate several hours.

Stir cilantro into cream cheese with salt; set aside.

Combine mango, lime juice and red pepper flakes; set aside.

At serving time, slice tenderloin thinly. Cut baguette into 1/4-inch (5mm) slices, and toast, unless bread is very crusty. Spread each slice with 1/2 tsp (2 mL) cream cheese mixture and top with a pork slice.

Stir remaining cilantro into mango mixture; spoon about 1/2 tsp (2mL) onto each serving.

Serving Size: Makes 24-30 hors d'oeuvres

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