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Pork Medallions With Mangos Recipe

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This recipe for Pork Medallions With Mangos, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Knudsen
Added: Tuesday, April 15, 2008


5 Small Mangos
1 1/4 lbs. Pork Tenderloin
1/2 Cup Flour
3 T. Butter
1/4 Cup Finely Chopped Shallots
1/3 Cup Dry White Wine
3 T. Amaretto
2 T Cognac (or any good brandy)
3/4 Cup Beef Stock
1/4 Cup Butter
1/4 Cup Heavy Cream

Peel and dice on mango. Peel the other four mangos and cut off the cheeks. Poach cheeks in barely simmering water for 2-3 minutes. Reserve in water, covered. Cut tenderloin into 8 medallions and dredge in flour seasoned with salt and pepper. Saute medallions in got butter for 3 minutes on each side. Transfer to a plate and deep warm. To the skillet add the chopped shallots and cook until softened. Add the diced mango and cook for a couple of minutes. Add white wine scraping the bottom. Reduce by about half over high heat. Add amaretto and cognac and reduce further. Add beef stock and continue cooking about 3 minutes. Stir and season to taste with salt and pepper. Puree the mixture and strain in back into the skillet. Bring the juices to a boil. In a food processor, with the motor running, add and blend mango mixture, the heavy cream and the butter. Keep warm. To serve, top each pork medallion with a slice of poached mango. Spoon the sauce over or serve separate. The last time I made this I used canned mangos (frozen would probably also work). I did not poach them, but just before serving I topped the medallions with them and placed them in a 350 oven about 10 minutes.




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