Ingredients: |
Ingredients: 2 1 lb. pork tenderloins
2 tbsp. olive oil
2 tsp. fresh rosemary, or 1 tsp. dried
2 tsp. fresh thyme, or 1 tsp. dried
1 tsp. freshly cracked pepper
Salt to taste
4 garlic cloves, peeled and cut in half lengthwise
Sauce
3 lbs mangoes, peeled and cut into chunks
1/2 cup brown sugar
1/8 cup red wine vinegar
1/8 cup cider vinegar
1/4 cup dry sherry
3 tbsp. grated fresh ginger
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Directions: |
Directions:Preheat the oven to 425º. To prepare the pork, brush with olive oil. Using your hands, coat well with herbs, pepper, and salt. Make slits in several places in the tenderloins and insert garlic pieces. Place on a rack sprayed with olive oil and put in a roasting pan. Roast about 12 minutes, then reduce heat to 325º. Roast 15 to 20 minutes longer, or until internal temperature registers 160º. Turn roast and cook another 5 to 10 minutes. Transfer to a carving board and allow to stand for about 10 minutes to cool.
To prepare mango-ginger sauce, puree the mangoes in the container of a food processor or blender. Pour into a medium saucepan. Add the brown sugar, vinegars, sherry, and ginger. Heat over medium heat until sugar dissolves. Remove from heat.
Carve loins into thin slices. Spoon sauce over and garnish with sprigs of fresh herbs. Serve with black beans and rice. |
Personal
Notes: |
Personal
Notes: Hold a mango on end, cut big slices around the pit. Then score the meaty part into one inch cubes and slice away the skin. Use only the meaty stuff, toss out the pit and the skin. You can freeze the mango sauce for a couple of days. And you can cook the tenderloin on the grill. PAB
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