Peppered Pork Tenderloin With Mango Ginger Puree
"The pork is quite spicy, but the puree is sweet and balances out the flavors."
photo by NorthwestGal
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
2 loins
- Serves:
- 4-6
ingredients
- 3 lbs pork tenderloin (2loins)
- 1⁄4 cup black peppercorns, freshly cracked
- 1 tablespoon salt
-
FOR SAUCE
- 2 lbs fresh mango
- 1⁄3 cup brown sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons cider vinegar
- 1⁄8 cup sherry wine
- 2 tablespoons fresh ginger, grated
directions
- FOR THE PORK:.
- Trim any excess fat or "grisle" off the loins. Mix the salt and cracked pepper and coat the loins with the mixture. Roast in a 350 degree oven for about 40 minutes, or to desired doneness.
- FOR THE PUREE:.
- Combine all ingredients in the med-large sauce pan. Simmer for 15 minutes or until the mango is very tender.
- Puree the mixture either in a blender or with an emulsion blender.
- Slice the pork tenderloin and top with the puree.
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Reviews
-
A great recipe! Simple yet sophisticated. The mango pure complemented pork beautifully. I had to substitute cherry with some semi-sweet red wine but still it was great. As other people, I served it with rice (jasmine rice) and a salad (red pepper with prunes). Thanks for posting. -
This was a big hit in my house. I added a few whole peppercorns for an extra peppery boost, and my husband really liked that. But the mango puree was the real star of this recipe. It had a perfect blending of both sweet and savory tastes. Yum! My kids don't like fully pureed sauces, so I hand mashed it and left a few small mango chunks and they seemed to like that, as did we adults. Like another reviewer, I served the pork and mango puree over rice, and it made a nice presentation. Thanks for sharing your recipe, Chef Jean. Made for Fall PAC 2011. -
This made a really great meal. I served it with seasoned rice and salad. The mango sauce is delicous and a great accompaniment to this dish. It would probably go good with with chops and chicken as well. I did cut back on the pepper here but that was just personal preference. I used some red wine (zharaz) because I didn't have any sherry. This was great thanks for posting.
RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p>
<p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>
