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Pork Tenderloin with Gingered Mango Sauce

March/April 1992, EatingWell Serves Two

Your rating: None Average: 3.5 (10 votes)

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.


Pork Tenderloin with Gingered Mango Sauce Recipe

Makes: 2 servings

Active Time:

Total Time:

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

  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

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.

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

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carbohydrate, 3 lean meat



More From EatingWell

Recipe Categories

Total Time
30 minutes or less
Servings
2
Main Ingredient
Pork
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Type of Dish
Main dish, meat
Ethnic/Regional
American
Ease of Preparation
Easy

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