Pork Tenderloin with Gingered Mango Sauce
http://www.eatingwell.com/recipes/pork_tenderloin_with_gingered_mango_sauce.html
From EatingWell: March/April 1992, EatingWell Serves TwoA vibrant mango sauce--also great with chicken or fish--will have you dreaming of warm and balmy Key West. Serve it with brown basmati rice and a salad of mixed greens.
2 servings | Active Time: 25 minutes | Total Time: 30 minutes
Ingredients
- 8 ounces pork tenderloin, (see Tips for Two), trimmed of fat
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons brown sugar
- 1 tablespoon red-wine vinegar
- 1 tablespoon dry sherry, (see Note)
- 2 teaspoons finely chopped fresh ginger
- 1 medium mango, peeled and diced
Preparation
- Preheat oven to 400° F.
- Rub pork with rosemary, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a medium oven-proof skillet over medium-high heat; add the pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 145° F for medium, 12 to 15 minutes. Transfer the pork to a cutting board and let rest 5 minutes.
- Return the pan to medium-high heat. (Use caution because the handle will still be very hot.) Add sugar, vinegar, sherry and ginger; cook, stirring constantly, until the sugar is melted, about 1 minute. Stir in mango and remove from the heat. Transfer the mixture to a blender or food processor. Puree until smooth. Slice the pork and serve with the sauce.
Nutrition
Per serving : 273 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 63 mg Cholesterol; 30 g Carbohydrates; 23 g Protein; 2 g Fiber; 328 mg Sodium; 528 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 fruit, 1 other carbohydrate, 3 lean meat
Tips & Notes
- Tips for Two: Tightly wrap leftover pork tenderloin and freeze for up to 6 months. Dice and add to soups; add strips to stir-fries; sauté with potatoes and onions for a quick hash.
- Note: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.