Pork Medallions With Mangos and Amaretto

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“I found this on my great mango recipe search to utilize all the mangos in my yard. This is richer than the other one I posted. I think it would also be good with chicken.”

Ingredients Nutrition


  1. Peel and dice one mango. Peel the other four mangos and cut off the cheeks.
  2. Poach cheeks in barely simmering water for 2-3 minutes. Reserve in water, covered.
  3. Cut the tenderloin into 8 medallions and dredge in flour seasoned with salt and pepper.
  4. Saute medallions in hot butter for 3 minutes on each side. Transfer to a plate and keep warm.
  5. To the skillet add the chopped shallots and cook until softened.
  6. Add the diced mango and cook for a couple of minutes. Add white wine scraping the bottom. Reduce by about half over high heat.
  7. Add amaretto and cognac and reduce further.
  8. Add stock and continue cooking about 3 minutes. Stir and season to taste with salt and pepper.
  9. Puree the mixture and strain it back into the skillet or just use a stick blender.
  10. Bring the juices to a boil.
  11. In a food processor, with motor running, (or use stick) add and blend mango mixture, the heavy cream and the butter.
  12. Keep warm.
  13. To serve, divide pork medallions among 4 plates and top with a slice of poached mango. Spoon the sauce over the meat.

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