A 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.

Makes 2 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

1. Preheat oven to 400° F.
2. 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.
3. 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 INFORMATION: Per serving: 273 calories; 7 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 30 g carbohydrate; 23 g protein; 2 g fiber; 328 mg sodium; 528 mg potassium.


Nutrition bonus: Selenium (56% daily value), Vitamin C (50% dv), Potassium (15% dv).


2 Carbohydrate Servings

TIP: 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.

Made this one a whim. It was really simple. Great middle of the week meal. Subbed papaya for mango, added a little more brown sugar. Bumped up the amount of rosemary a little, splash more sherry, used sea salt.Worked well with blender, add the fruit a little at a time with the blender set on "stun" not "kill". Paired up very nicely with fresh steamed green beans, romaine salad with vidalia onion dressing, & marinated mushrooms, fresh whole wheat bread. Sated my hunger very well. I'd think about using the sauce as a starting point for nice light salad dressing.

Anonymous, Baltimore, MD

Delicious, and easy to prepare. My daughter is a renal patient and potassium is an issue so I used drained canned peaches instead of mangoes. As I did not have any fresh ginger I substituted crystallized ginger. I will make this again, soon.

Anonymous, Mineral Wells, TX

My spouse and I loved it. I served it with brown rice and ribboned zucchini.

Anonymous, Boynton Beach, FL