Pork Tenderloin with Gingered Mango Sauce

Pork Tenderloin with Gingered Mango Sauce
Nutrition Information
  • Serves: 2
  • Calories: 406
  • Fat: 13g
  • Sodium: 558g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 118g
Prep time: 
  • 250 Grams pork tenderloin
  • ½ tsp chopped fresh rosemary
  • ½ tsp chopped fresh thyme
  • ½ tsp kosher salt, divided
  • ½ tsp freshly ground pepper, divided
  • 1 tsp extra-virgin olive oil
  • 2 Tbs brown sugar
  • 1 Tbs red-wine vinegar
  • 1 Tbs dry sherry, (see Note)
  • 2 tsp finely chopped fresh ginger
  • 1 medium mango, peeled and diced
  1. Rub pork with rosemary, thyme, ¼ teaspoon salt and ¼ teaspoon pepper. Heat oil in a medium ovenproof 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.
  2. 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.
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