BBQ Pork Tenderloin And Mango Pasta

  • Yield : 24 (2 1/2-CUP)
  • Servings : 24 (2 1/2-CUP)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

An unusual combination makes a very flavorful and unique dish.


  • 3 lbs. Barilla® pasta
  • 3 lbs. cut into 1/2-inch cubes pork tenderloin
  • 12 oz. barbecue sauce
  • 1/2 cup olive oil
  • 1 1/2 lbs. finely diced onion
  • 3 Tbsp. minced garlic
  • 22 oz. cherry tomatoes, small, whole
  • 54 oz. diced red, yellow and orange bell peppers
  • 6 minced jalapeños
  • 1 1/2 lbs. peeled and diced mangos
  • 24 oz. white wine
  • 1 1/2 oz. chopped fresh cilantro
  • As needed grated Parmesan cheese


Step 1

Mix the cubed pork with the barbecue sauce. Cover and refrigerate for 3 to 4 hours before cooking.
Parcook the Barilla® pasta for half the time indicated on the package. Drain and rinse with cool water.

Step 2

Toss with olive oil just to coat. Cover and refrigerate until needed (3 to 4 hrs).
Sauté the onions and garlic in the oil until translucent. Add the pork and sauce and sauté until it is about half cooked.

Step 3

Add the mangos and sauté for 2 to 3 minutes. Add the wine and cilantro and sauté for
3 to 4 minutes until well combined. Season to taste with salt and pepper.

Step 4

For each serving, to order: Combine 1 cup pasta and 1½ cups sauce in a pan and bring to a simmer. Heat
through and garnish with Parmesan, if desired.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Mezzi RIgatoni
  • Orecchiette
  • Whole Grain Penne
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 400
Calories from Fat 63
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 35mg
Sodium 170mg
Total Carbohydrate 61g
Dietary Fiber 5g
Sugars 14g
Protein 20g

Vitamin A 50%
Vitamin C 170%
Calcium 2%
Iron 15%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.