Pork Tenderloin with Gingered Mango Sauce

Preparation

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.

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.

Nutrition